How in the world can you go wrong with “bacon candy?” This is a great party or game day treat. They can be made ahead and warmed-up, make sure you save the BBQ/honey/butter mix.
🍷 Wine pairing: As much as I like my wine, this definitely calls for the good craft beer!
Pork Belly Burnt Ends (Smoked)
3 hrs 30 mins
3 hrs 45 mins
- 4 to 5 pounds Moody’s pork belly
- 1 C Pork rub like Killer Hogs BBQ
- 1 C of your favorite BBQ sauce
- 2 T honey
- 1 T brown sugar
- 4 T butter melted
Preheat your smoker to 250°F.
Trim excess fat from the pork belly. Slice into 1 ½ inch cubes and place in a large bowl.
Add the dry rub to the bowl and toss the cubes until fully coated with the rub. Place on a wire rack on the smoker.
Close smoker lid and smoke for 2 hours. Watch for a darker red color and a modest bark to develop.
In a small bowl, mix together the BBQ sauce, honey, brown sugar and melted butter. Stir until combined.
After 2 hours, remove the pork belly cubes from the smoker and place in a foil pan and then toss in the BBQ/butter sauce until covered. Cover the pan with aluminum foil and place back on the smoker at 225°F.
Smoke for up to an additional 90 minutes or until internal temp reaches 200°F. Taste them along the way, you’ll know.
Remove the foil, close the smoker lid and cook for another 15-30 minutes to allow the sauce to thicken. Remove from smoker and serve.