West Virginia Grilled Pork Belly Burnt Ends

Introduction

If you've never had pork belly burnt ends before, you're in for a treat. These smoky, crispy cubes of pork belly are irresistibly tender on the inside and caramelized with a sticky, tangy-sweet barbecue glaze on the outside. Using the Arteflame Grill, this recipe uses the reverse sear method to get a perfect crust and juicy interior every time. Grilling on the Arteflame allows us to cook everything directly on the flat steel cooktop, locking in flavor without burning the food. Get ready to wow your guests with a dish that screams West Virginia BBQ excellence!

Ingredients

• 3 lbs pork belly, skin removed and cut into 1.5-inch cubes
• 1/2 cup light brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup unsalted butter, melted
• 3/4 cup tangy barbecue sauce (your favorite)
• Maple syrup (optional, for extra sweetness)
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)
• Hickory or applewoods for smoke flavor

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up your Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them in the center of your Arteflame Grill.
2. Stack dry firewood on top of the napkins and light them. Let the fire burn until the center grill grate reaches 1,000°F. This typically takes about 20 minutes.

Step 2: Prep the pork belly cubes

1. While the grill heats, cut pork belly into even 1.5" cubes for uniform cooking.
2. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Toss the pork belly cubes in melted butter, then coat with the dry seasoning mix until fully covered.

Step 3: Sear pork belly cubes

1. Once the grill is heated, place the pork belly cubes on the center grate for a high-heat sear, about 1-2 minutes per side. This locks in the juices and builds a beautiful crust.

Step 4: Reverse sear on the flat top

1. After searing, move the pork cubes to the Arteflame flat cooktop griddle, placing them near the center for higher heat or adjust locations based on desired temperature.
2. Let them cook low and slow, flipping occasionally, until they reach an internal temperature of 190°F. Remove them when they hit 175°F—they’ll continue cooking off the grill.

Step 5: Glaze and finish

1. Brush the barbecue sauce onto the pork belly and drizzle with maple syrup if using.
2. Return the glazed cubes to the hot griddle for 3-5 minutes, allowing the glaze to caramelize and become sticky.
3. Once the internal temperature reaches 190°F and the exterior is caramelized, remove and rest for 5 minutes before serving.

Tips

• Use butter instead of oil for a richer flavor profile.
• Monitor meat temperature with a thermometer—for burnt ends, you want around 190°F internal temperature for pull-apart tenderness, but remove at 175°F.
• Adjust cooktop zones by placing food closer or farther from the center for faster or slower cooking.
• Don’t rush the glaze step; letting the sauce bubble and stick is key.

Variations

1. Spicy Appalachian Burnt Ends: Add cayenne and chipotle powder to the dry rub and use a spicy BBQ sauce for heat lovers.
2. Maple Bourbon Burnt Ends: Mix 2 tbsp bourbon and 2 tbsp maple syrup into the BBQ sauce before glazing for a sweet Southern twist.
3. Asian Fusion Burnt Ends: Swap BBQ sauce with hoisin, honey, soy sauce, and sesame oil for sticky sweet Asian flavors.
4. Carolina Tangy Mustard Burnt Ends: Replace BBQ sauce with a mustard-based sauce for a West Virginia meets Carolina mashup.
5. Apple Cider Glazed Burnt Ends: Use apple cider vinegar and sliced apples on the flat top as a tangy-sweet pairing glaze.

Best pairings

• Grilled cornbread with honey butter
• Cast-iron grilled mac and cheese on the Arteflame
• Pickled red onions and coleslaw, both grilled in foil packets on the flat top
• Local West Virginia craft beer like an amber ale or smoked porter

Conclusion

Grilled pork belly burnt ends are the perfect example of how simple ingredients and proper technique come together for mouthwatering results. Thanks to the high-heat center grate and versatile flat cooktop of the Arteflame Grill, you can make this iconic dish without ever needing an oven or pan. Elevate your next outdoor gathering in true West Virginia style with this crowd-pleasing, sticky, smoky delicacy.