Pork Belly Burnt Ends

Okay, these turned out so insanely flavorful and rich. Found a 9lb. slab of pork belly at Wegmans in the Brooklyn Navy Yard and knew I had to try the recipe for burnt ends I saw on howtobbqright.com. I sliced the belly into 1.5" cubes and covered them in Dizzy Dust. Using a wire rack from a sheet pan we have in our kitchen, I smoked the cubes indirect 225°-250°F for about two and a half hours. I then transferred them to an aluminum pan and added brown sugar, butter and drizzled some honey. After two more hours at 250°F, I glazed them with a mixture of BBQ sauce, buffalo sauce, apple juice, apple sauce, peach preserves & Crystal hot sauce that I simmered on the stove until smooth. Once glazed, I threw the aluminum pan back on the egg for 10 more minutes to caramelize them.
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