Pics: Pork Belly "Burnt Ends"

Been kind of slow here, summer is coming, time to start revving things up! So I've been seeing a lot of posts recently on the Book of Face about pork belly "burnt ends". I remember having them at Heim's BBQ in Ft. Worth a few years ago so I decided to give them a go. Was somewhat skeptical at first because of all the fat on the pork belly... But DAMN! These are GOOD! Not a main, but definitely an awesome appetizer. Took about 6 hours start to finish.

5lb. pork belly from Sam's.



Slice into about 1 - 1 1/2 inch strips.



Then cube it up. Gives more surface area to get more bark.



Add a good amount of rub. I used some Butcher BBQ rub. Remember, trust your Butcher!





Into the FEC at 250 for 4 hours.



Once most of the fat is rendered, into a pan it goes for part two of the cook.





I have a feeling this is going to be good.



Add some brown sugar, honey & butter.



Then cover the pan with foil and another 1 1/2 hours. Drain and add some bbq sauce and back in uncovered for about 10 - 15 minutes to set the sauce.



Ridiculously good!



Thanks for looking.