For all you bacon-lovers out there, you have got to try this Pork Belly Burnt Ends Recipe. It’s everything you love about bacon in a delicious sauce and smoked until it melts in your mouth.
Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
Slice refrigerated pork belly into 1 ½ inch cubes.
Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
Transfer Pork Belly cubes to an aluminum pan and top with brown sugar, honey and BBQ sauce
Slice butter and add to top
Cover with aluminum foil and place back on the smoker at 225 F.
Stir Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
Serve immediately. Store leftovers in refrigerator