Porkbelly Burnt Ends
5 lbs pork belly, sliced into cubes
3 tbsp extra virgin olive oil
1 cup RJ’s BBQ Seasoning
1 cup BBQ sauce
3 tbsp unsalted butter
2 tbsp honey
Preheat smoker to 225 – 250 degrees using apple wood
Trim excess fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
Smoke uncovered for three hours. Look for a darker red color and a modest bark.
Remove the cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
Cook for an additional 60 minutes or until the internal temperature is 200 degrees F
Remove the foil and smoke for another 15 minutes or until the sauce thickens.