PORK BELLY BURNT ENDS

Makes 16 to 20 servings

Nonstick spray

1 (4- to 5-lb [1.8- to 2.3-kg]) slab uncured pork belly, skin removed

Sweet and Smoky BBQ Rub (here)

¼ cup (55 g/½ stick) unsalted butter, cubed

¼ cup (60 g) packed light brown sugar

2 tbsp (30 ml) honey

GLAZE

1 cup (240 ml) Kansas City BBQ Sauce (here)

¼ cup (60 ml) apple juice

¼ cup (80 g) apple jelly

Set up the EGG for 275°F (140°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with two or three chunks of smoking wood. For pork belly, I like to use either apple or cherry wood. With the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 275°F (140°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 15 percent open. Make minor adjustments as necessary. Lightly spray a baking rack with nonstick spray.

Using a sharp knife, cut the pork belly into 2-inch (5-cm) squares.

Season the pork all over with the BBQ rub and let it sit out for 30 minutes. Place the pork cubes on the prepared baking rack. This will make it easier to move the meat to and from the smoker.

Once the cooker reaches temperature, place the rack with the pork belly on the grate in the smoker and close the lid. Cook until the pork reaches an internal temperature of 165°F (73°C), about 2½ hours.

Transfer the pork belly from the cooker to a disposable aluminum pan and top it with the butter, brown sugar and honey. Wrap the pan tightly with heavy-duty aluminum foil and return it to the smoker. Continue to cook until the pork reaches an internal temperature of 200°F (100°C), about 1 hour.

Remove the pork belly from the smoker and open the foil to vent for 10 minutes.

Prepare the glaze: In a small saucepan, over medium heat, combine the BBQ sauce, apple juice and apple jelly. Cook for 5 to 6 minutes, stirring frequently, until slightly thickened. Place the pork cubes in a large bowl and toss with the sauce mixture to coat. Return the pork to the disposable aluminum pan and place it back on the smoker to cook for 20 to 30 minutes to set the sauce.

Remove the pork belly burnt ends from the smoker and let rest for 10 minutes. Arrange on a platter to serve.