2-3 lbs pork belly, skin removed

Kosher salt like Pacific Blue Flake (

Rub of choice (I used DennyMike’s Pixie Dust)

2 tbsp brown sugar

1/3 stick butter

1 tbsp honey

1/3 cup BBQ sauce of choice (I used Hey Grill Hey Apple Jalapeño)

2 tbsp apple cider vinegar



Pork belly burnt ends

Cut pork belly into 1”x1” cubes. Salt the cubes liberally with kosher salt. Cover cubes in rub. Let sit in fridge overnight (covered in Saran Wrap). Next day, add a bit more rub before placing on the smoker. Smoke at 225° with fruitwood blend pellets for 1.5 hours. Once they’ve reached a deep mahogany color and are soft to the touch, pull them off the grill and place them into a foil pan. In the pan, drizzle with honey, brown sugar and evenly distribute pats of butter around. Cover with foil and return to the smoker for another hour. Once internal temp has reached 165°, uncover and spread with BBQ / ACV mixture. Let sauce tack up for 10-15 minutes on grill, then enjoy!