Pork Belly Burnt Ends

Pork Belly Glaze
2 Tbls of BBQ Rub
1 Cup of Sweet BBQ sauce
1/2 Cup of Maple Syrup
Place in Sauce pan on low heat. Mix till its warm and all dissolved.

Prepare charcoal smoker for indirect cooking at 250-275⁰.

Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.
Season all sides of the pork belly cubes with favorite BBQ Rub.

Arrange cubes onto a full size cooling rack and place on smoking grate.

Smoke pork belly for 3 hours.

Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar, maple syrup and butter. 
Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.

Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 15 minutes and serve.