Pork Belly Burnt Ends

Directions Print

1. FOR THE RUB - Mix all ingredients together, salt, pepper, paprika, chili powder, garlic powder. Set aside.
2. For the Belly - Preheat smoker to 250 F. I personally used a combination of lump charcoal with apple & hickory wood chunks (soaked for about an hour).
3. Cut belly into 1-1/2" cubes, and season evenly. Transfer rubbed cubes onto grates and place on smoker, uncovered. Smoke until there is a visible dark brown bark formed on the cubes (approx. 3 hours).
4. Remove belly cubes and increase smoker temp to 300 F. Transfer belly cubes to a sheet of foil, packed tightly in 1 single layer. Pour the apple juice and honey over the pork cubes and toss lightly. Wrap tightly with foil and return to smoker. Cook until cubes are tender (approx. 1 hour). Looking for an internal
   temperature of 208 F.
5. Open foil packet and pour BBQ sauce and toss lightly to coat. place back on the smoker until sauce starts to caramelize and becomes tacky. (approx. 45min)
6. IMPORTANT - all smokers are not equal. Keep a close eye on product at all times. Highly recommend using a probe thermometer while smoking.