Meat Church Pork Belly Burnt Ends

Prepare your smoker at a temperature of 250 degrees.

Cube the pork belly into 1” x 1” cubes.

Seasoning the pork belly cubes liberally on all sides with Honey Hog/Texas Sugar.  Allow the rub to adhere on all sides for 15 - 30 minutes. You can even do this the day prior and allow them to rest in the fridge.

Place the pork belly fat-side down on the sheet pan.  Place that tray in the smoker.  (Depending on what type of smoker you are using you may want to spritz with apple cider vinegar a couple times during the cook if they are drying out.)  Cook the pork belly until they feel tender with your Instant Read Thermometer. That is typically around 195 internal which took 3 1/2 hours in this cook.

Place the pork belly in the 1/2 aluminum pan.

Toss with a 2:1 mixture of your favorite BBQ sauce and Texas Pepper Rib Candy. We used Peachy Peach this time. You can substitute a couple tablespoons of pepper jelly or jam from the grocery store to help you obtain a sweet\heat flavor profile. Toss the pork belly in the BBQ sauce and rib candy thoroughly.

Return the pan (uncovered) to the smoker and until the pork belly is caramelized to your liking.  That took 45 minutes in their video. Allow to cool for 15 minutes and enjoy!