Born to Egg: Pork Belly Burnt Ends on the Big green egg

Smoky, Sticky, Deliciousness. Learn how to make these tiny pieces of meat heaven -- Born to Egg style:
Step One: The Smoky Start
Prep you Egg: Mix large chunks of hickory and cherry wood into your lump charcoal
~7lb pork belly (This will make enough to freeze or share with your neighborhood)
Cube the belly
Generously rub the pork belly (or shake in plastic bags) with Butt Rub and BGE Sweet and Smokey Rub (For sweet and spice)
Put the meat on 2 racks (I use pizza screens)
Smoke on indirect at 250 degrees for 2 hours
Step Two: The Sticky Sweet
Divide the cubes into two pans
Small handful of brown sugar in each pan
Drizzle with honey
4 TBS of butter per pan
1/2 bottle of your favorite BBQ sauce in each pan (I use Sweet and Smokey)
Foil the top of both pans
Return to the Egg for 2 additional indirect hours at 250 degrees
Step Three: The Crispy Finish
Pull off and return the meat to the screens
Back on the grill for the crispy finish -- 1 hour at 250 degrees
Rock on baby.

[@ralphstory7215]

I was with you when we got those shirts. Great job on the burnt ends. They look great!

[@quinnthomas9965]

“Keep it outta the dishwasher”as he glared into the camera guys eyes with daggers or dull chefs knives

[@terryn1092]

Costco is great and Pork Belly is delicious 😋

[@charlespuntillo8603]

Do you trim any of the fat off the pork belly?

[@terryn1092]

If you want to you should by a vacuum seal machine that can conserve your meat for a long time.

[@borntoeggwithrobbeane9337]

I wish I had one of those.