Yields1 ServingPrep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins
Pork Belly (3 - 5 pound slab)
Foil Pan
Wood: Cherry Wood is recommended
⅔cupBBQ Sauce
1tbspSoy Sauce
2tbspApple Juice
1tbspHot Sauce (Recommend Frank's Hot Sauce)
Olive Oil
Rib RubYou can use Flaming Rooster BBQ Rib Rub or your favorite rub
Tony Chachere's seasoning
Honey
Brown Sugar
1
Start by getting a slab of Pork Belly from your local grocery store or butcher. Depending on how many guests you are having will depend on how big of a piece to get. We typically go with a 5 pound slab of Pork Belly. Slice the pork belly in 1" x 1" chunks.
2
Put the cut up chunks in a large bowl and drizzle with olive oil. Mix well.
3
Add the Rib Rub and Tony Chachere's seasoning and mix well.
THE SMOKE
4
Place the pork belly chunks on a baking rack fat side up. By placing them on a baking rack it makes it easy to transfer to and from the smoker, but if you don't have one you can just put the chunks directly on the smoker.
5
Get your smoker going with Cherry wood. You want your smoker at 225 - 250 degrees. Smoke for 3 hours.
6
Remove the rack from the smoker and bring inside. Spread out the pork belly evenly in a foil pan at least 2 inches deep.
THE SWEET
7
Sprinkle brown sugar on the burnt ends.
8
Drizzle Honey over the burnt ends.
9
Cover the pan with tin foil.
10
Place back on the smoker or grill for an hour and a half (1.5 hours) with the temperature at 250 degrees
THE SPICE
11
After 1.5 hours, remove from the smoker. Mix together the BBQ Sauce, Soy Sauce, Apple Juice and Hot sauce into a smooth mixture.
12
Place the burnt ends into a large bowl. Pour in the glaze mixture and mix well.
THE FINISH
13
In a new clean foil pan, pour the burnt ends into the foil pan and cover.
14
Place the covered pan in the oven or back on the grill at 350 degrees for 10 minutes. This will allow the glaze to create a carmel texture
15
Let them rest uncovered at least 10 minutes. Serve with tooth picks and serve!
Rib RubYou can use Flaming Rooster BBQ Rib Rub or your favorite rub
Tony Chachere's seasoning
Honey
Brown Sugar
Directions
1
Start by getting a slab of Pork Belly from your local grocery store or butcher. Depending on how many guests you are having will depend on how big of a piece to get. We typically go with a 5 pound slab of Pork Belly. Slice the pork belly in 1" x 1" chunks.
2
Put the cut up chunks in a large bowl and drizzle with olive oil. Mix well.
3
Add the Rib Rub and Tony Chachere's seasoning and mix well.
THE SMOKE
4
Place the pork belly chunks on a baking rack fat side up. By placing them on a baking rack it makes it easy to transfer to and from the smoker, but if you don't have one you can just put the chunks directly on the smoker.
5
Get your smoker going with Cherry wood. You want your smoker at 225 - 250 degrees. Smoke for 3 hours.
6
Remove the rack from the smoker and bring inside. Spread out the pork belly evenly in a foil pan at least 2 inches deep.
THE SWEET
7
Sprinkle brown sugar on the burnt ends.
8
Drizzle Honey over the burnt ends.
9
Cover the pan with tin foil.
10
Place back on the smoker or grill for an hour and a half (1.5 hours) with the temperature at 250 degrees
THE SPICE
11
After 1.5 hours, remove from the smoker. Mix together the BBQ Sauce, Soy Sauce, Apple Juice and Hot sauce into a smooth mixture.
12
Place the burnt ends into a large bowl. Pour in the glaze mixture and mix well.
THE FINISH
13
In a new clean foil pan, pour the burnt ends into the foil pan and cover.
14
Place the covered pan in the oven or back on the grill at 350 degrees for 10 minutes. This will allow the glaze to create a carmel texture
15
Let them rest uncovered at least 10 minutes. Serve with tooth picks and serve!
AuthorF. Rooster
