Pork Belly Burnt Ends (Smoked)

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.Enjoy!🍷 Wine pairing:  As much as I like my wine, this definitely calls for the good craft beer!

Pork Belly Burnt Ends (Smoked)

• 4 to 5 pounds Moody’s pork belly

• 1 C Pork rub (like Killer Hogs BBQ)

BBQ Sauce

• 1 C of your favorite BBQ sauce

• 2 T honey

• 1 T brown sugar

• 4 T butter (melted)

1. Preheat your smoker to 250°F.

2. Trim excess fat from the pork belly. Slice into 1 ½ inch cubes and place in a large bowl.

3. 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.

4. Close smoker lid and smoke for 2 hours. Watch for a darker red color and a modest bark to develop.

5. In a small bowl, mix together the BBQ sauce, honey, brown sugar and melted butter. Stir until combined.

6. 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.

7. Smoke for up to an additional 90 minutes or until internal temp reaches 200°F. Taste them along the way, you’ll know.

8. 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.