Pork Belly Burnt Ends Using Crucible BBQ Rubs

You will need:

• 4 lb pork belly, skin off
• 1/4 - 1/3 cup Crucible Hijinx or Skullduggery BBQ Rub
• 1 cup BBQ sauce
• 1 tbsp honey
• 1/2 cup chicken stock
• 3 tbsp butter, cut into small cubes

Instructions:

1. Cut the pork belly into 1-1.5 inch cubes.

2. Season generously with the Crucible BBQ seasoning, cover, refrigerate for several hours, or even better, overnight.

3. Heat smoker to 225 F.

4. Spray a wire baking rack (or two) with avocado oil or coconut oil (this aids in clean up). Place the pork belly wire rack with space between them for smokey goodness. You can also place the pork belly cubes right on the smoker grates, but it's much easier to use these wire baking racks. Place the rack(s) into the smoker and smoke for three hours.

5. Increase smoker temp to 250 F.

6. In a bowl, combine the sauce, honey, and stock.

7. Remove cubes from the smoker and place into a hotel pan or foil pan. Pour in the sauce mixture and coat every piece of pork belly thoroughly.

8. Add the butter cubes on top, sprinkling them across the whole surface.

9. Cover the pan with foil and smoke for an additional 1.5 hours.

10. Remove the foil, stir the pork belly cubes to thoroughly coat with the sauce.

11. Cook for about 30 more minutes until the coating is sticky and thick.

12. Eat the heck out of 'em!