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–+ servings
Caramelized spam burnt ends with sticky BBQ glaze in a disposable aluminum foil pan on a wooden cutting board

Smoked Spam Burnt Ends

These smoked spam burnt ends turn three cans of Spam into sweet, smoky, sticky bites. The cubes are crosshatch scored, coated in mustard and a sweet BBQ rub, smoked at 225 to 275°F until deep mahogany, then glazed in BBQ sauce and set sticky. Three cans yield 36 pieces.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Appetizer, Game Day, Snack
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Spam
  • 3 cans Spam
Binder & Rub
  • 2-3 tbsp yellow mustard
  • sweet BBQ seasoning your favorite, enough to coat generously
Glaze
  • 1 cup BBQ sauce or enough to coat

Equipment

  • Pellet Smoker, Offset Smoker, or Charcoal Smoker
  • Wire rack
  • Sharp knife
  • Large Mixing Bowl
  • Disposable Foil Pan

Method
 

Prep and Season
  1. Remove the Spam from the cans and stand each block upright. Slice each block in half lengthwise, keeping the halves even.
  2. Score a crosshatch pattern on all exposed sides of the Spam, without cutting all the way through. These cuts open up as the Spam cooks, creating more texture and flavor.
  3. Cut each half into 6 cubes, giving you 12 cubes per can and 36 total. Place the cubes in a large bowl, add the mustard, and toss until evenly coated. Season generously with your favorite sweet BBQ seasoning.
Smoke and Glaze
  1. Arrange the Spam cubes on a wire rack. Preheat your smoker to 225 to 275°F and place the rack inside. Smoke for 2 to 3 hours, until the Spam develops a deep mahogany color and the edges begin to caramelize.
  2. Transfer the Spam cubes to a foil pan, add the BBQ sauce, and toss until evenly coated.
  3. Return the pan to the smoker for about 15 minutes, until the sauce sets and becomes sticky. Remove from the smoker and serve immediately.

Notes

Crosshatch Is Key: Score all exposed sides without cutting through. As the cubes cook, the cuts open into pockets that catch smoke, seasoning, and sauce.
Use a Wire Rack: A rack lets smoke circulate around every side and makes moving 36 sticky cubes in and out of the smoker effortless.
Watch the Color: Pull the cubes at a deep mahogany color with caramelized edges, rather than going strictly by the clock.
Go Easy on Salt: Spam is already salty, so choose a sweet, brown-sugar-forward rub and avoid heavily salted blends.
Set the Glaze: The final 15 minutes in the smoker reduces the sauce into a sticky coating that clings instead of running off.

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