Pork Belly Burnt Ends

1. Trim off the skin and top layer of pure fat of the pork belly. Cut the meat into cubes approximately 1 1/2 inches
2. Rub the meat with a drizzle of olive oil, then sprinkle rub generously over the meat, rubbing it in to cover each piece
3. Arrange the pork belly cubes on a wire cooling and baking rack, then place on BGE and smoke @ 225-250F for 2 1/2 to 3 hours until dark red and a nice bark starts to form.
4. Transfer the pork belly cubes to a disposable aluminum pan and add BBQ sauce, butter, and honey, stirring to evenly coat.
5. Cover with foil and return the sauced pork belly to the BGE and cook for another 60 to 90 minutes, until meat reaches 200-205F or probes with a toothpick like butter.
6. Remove foil and cook another 15 minutes to let the sauce thicken a bit. Remove and serve

• 4-5 pounds pork belly
• Olive Oil
• Pork Rub of choice or
• 1/2 to 1 cup BBQ Sauce
• 4 T salted butter
• 1/3 cup honey

Notes:

Storage: Leftover pork belly burnt ends can be stored in an airtight container in refridgerator for 3-4 days. They reheat well in a 350F oven for 15 minutes or so. Can also be thrown back on BGE.