½cupDry rib rub seasoning, use your favorite (more or less to taste)
½cupHoney
1 ½cupBBQ Sauce
Instructions
Preheat smoker to 250°F.
Cut pork belly into 1 ½-inch cubes and place into large mixing bowl. Sprinkle dry rub over the pork belly cubes and toss to coat.
Place cubes fat side up directly on the grill grates.* (see note below) Close the lid and smoke 2 to 3 hours, or until they reach 190°F internal temperature.
Remove pork bites from smoker and place in deep 9x13-inch aluminum pan. Add barbecue sauce and honey. Mix until evenly coated. Add additional rib rub, if desired.
Place pan onto grill, close lid, up the temp to 275°F and smoke an additional 45 minutes to 1 hour, until liquid is thickened and caramelized.
Remove pan from smoker. Let rest 15 minutes before serving. (We like to set them out as a party app with toothpicks.)
Notes
*If you're afraid the pork cubes will drop between the grates, you can place two wire cooling racks onto two large baking sheets and spread the pork cubes on the wire racks. Place the baking sheets onto the smoker grates.
Some pork burnt ends recipes call for spritzing the pork with apple juice every 45 minutes to keep them from drying out. We haven't found this to be necessary as long as you don't overcook them.
Nutrition information is an estimate only using a 6 lb pork belly slab.