Old Arthur's Pork Belly Burnt Ends - BBQ Pro Shop

Ingredients

• Cube the pork belly into 1 inch squares. Place cubed pieces into a large mixing bowl.
• Sprinkle on approximately half of the Old Arthur's Smokestack Dry Rub and then toss vigorously with hands to coat each piece.
• Bring smoker to an internal temp of approximately 235 degrees. Use your favorite fruitwood, or hardwood to create the desired smoke once you have achieved target smoker temp.
• Arange seasoned pork belly pieces evenly on a mesh grill basket , making sure pieces do not touch one another
• Place tray into smoker for 3 hours at a temperature range between 235 and 250.
• Distribute the brown sugar, butter, honey, jam, apple juice, the remaining Old Arthur's Smokestack Dry Rub , and 1/2 cup of Old Arthur's barbecue sauce .
• Cover and seal the pan with aluminum foil. Return the pan to the heat of the smoker. Allow it to stay inside for 2 more
• hours at a target temperature of 250 degrees.
• Use the remaining Old Arthur's barbecue sauce to drizzle over these cubes once you have them transferred.