pork belly burnt ends

How To Make pork belly burnt ends

• Step 1
  Preheat a smoker without wood chips to 265 degrees F and set for 3-4 hours (giving time to come to 265-275).
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  Step 2
  Wipe the pork belly with paper towels to remove as much moisture as possible on both sides. Cut lengthwise into 1 1/2" long strips. Turn and do the same to get 1 1/2" cubes.
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  Step 3
  Add half the brown sugar to the bbq dry rub. Combine well and coat all sides of the cubes generously with the mixture. My favorite is from the cookbook "The Smoking Bacon & Hog Cookbook: The Whole Pig & Nothing But the Pig BBQ Recipes." The recipe is called "Smokin' Hoggz Whole Hog Dry Rub"
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  Step 4
  Place a baking tray in the bottom of an aluminum foil pan with deep sides to keep some of the fat from the bottom. Add the cubes of pork with the fat cap up. Cut 1/2 cup of the butter into slices and top the pork with them.
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  Step 5
  When the smoker reaches 265-275 degrees F, add wood chips. When you see smoke, put the aluminum foil pan with the cubes in the smoker and set it for 3 hours.
• Step 6
  Take out of the smoker and transfer those delicious gems of goodness to a clean high sided aluminum pan. Sprinkle the remaining 1/2 cup brown sugar on top along with the honey. Slice the remaining 1/2 cup butter into slices and place them on top. Cover with aluminum foil and put back on the smoker for another hour.
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  Step 7
  Mix together the sauce ingredients and taste to get the flavor you want. Pour over the top of the pork and toss.
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  Step 8
  Put that pan back on the smoker for 10-20 minutes. It will get a nice, sticky glaze. I dare you not to eat one right away!
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