Nebraska BBQ Pork Belly Burnt Ends Recipe

Introduction

Welcome to one of the most flavor-packed BBQ recipes you'll ever grill – Nebraska BBQ Pork Belly Burnt Ends. These crispy, caramelized nuggets of pork belly start with a steakhouse-quality sear at over 1,000°F on the Arteflame Grill’s center grate to lock in all the savory juices. Then, they’re slowly finished on the surrounding flat cooktop griddle where they sizzle gently in their own juices and rich BBQ sauce until perfectly tender and caramelized. This reverse-searing method delivers insane flavor, mouthwatering texture, and that visually stunning crust we all love. Let’s get your Arteflame fired up and make one of Nebraska’s favorite BBQ treats come to life.

Ingredients

• 3 lbs pork belly, skin removed, cut into 1.5” cubes
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp kosher salt
• 3 tbsp unsalted butter
• 1 cup of your favorite Nebraska-style BBQ sauce
• Vegetable oil (to light the grill)
• Paper napkins (for lighting)
• Firewood (hardwood preferred)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame grill.
3. Stack firewood on top and light the napkins.
4. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F and the flat top is hot and evenly heated.

Step 2: Prep the Pork Belly

1. Cut the pork belly into 1.5” bite-sized cubes.
2. Season generously with brown sugar, smoked paprika, garlic powder, black pepper, and kosher salt.
3. Let the pork sit at room temperature while the grill heats up.

Step 3: Sear on the Center Grate

1. Place the seasoned pork belly cubes on the center grate of the Arteflame.
2. Sear each side for about 1 minute, until a crispy crust forms.
3. Use tongs to flip and sear all sides evenly.

Step 4: Reverse Sear on the Flat Top

1. Move the seared pork belly pieces to the hotter area of the flat cooktop.
2. Add butter to the griddle and toss the pork belly in the melted butter.
3. Slowly cook them, turning occasionally until internal temperature hits about 190°F.
4. At 175°F, brush with BBQ sauce and let it reduce and caramelize around the pork belly pieces.

Step 5: Rest and Serve

1. Once the internal temp of the pork belly hits 190°F, remove from the grill (remember: always remove meat when it's 15°F below target).
2. Let the pork rest for 10 minutes so it finishes cooking and the juices redistribute.
3. Serve hot and enjoy!

Tips

• Always use a meat thermometer to check doneness accurately.
• Use hardwoods like oak or hickory for the best smoky flavor.
• Butter adds better grill flavor than oil – don’t skip it!
• Don’t crowd the grill; spacing pork belly helps them caramelize evenly.
• Clean the Arteflame cooktop with a scraper after while it's still warm—super easy cleanup!

Variations

1. Spicy Burnt Ends: Add cayenne pepper and chipotle powder to the seasoning and use a spicy BBQ sauce.
2. Asian BBQ Burnt Ends: Swap traditional BBQ sauce for a hoisin-soy glaze with ginger and garlic.
3. Bourbon Maple Burnt Ends: Use a bourbon-maple BBQ sauce and mix brown sugar with a little cinnamon in your seasoning.
4. Honey Mustard Burnt Ends: Glaze with honey-mustard sauce and season with mustard powder and a touch of turmeric.
5. Smoky Apple Cider Burnt Ends: Baste with apple cider BBQ sauce and sprinkle with applewood smoked sea salt.

Best pairings

• Grilled sweet corn brushed with herb butter
• Smoked mac and cheese done right on the flat top
• Grilled jalapeño cornbread
• BBQ coleslaw with a vinegar tang
• Iced tea with lemon or a bold Nebraska craft beer

Conclusion

Nebraska BBQ Pork Belly Burnt Ends are smoky, sweet, savory, and irresistibly crispy. Thanks to the Arteflame Grill’s dynamic cooking zone layout, you can sear, simmer, and caramelize all on one surface without ever burning or drying out the meat. The result? Juicy pockets of BBQ heaven that impress every time you grill. Perfect for game days, backyard feasts, or just making Tuesday taste amazing.