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Pork Belly Burnt Ends

We love burnt ends. Being confined to home due to the virus, it's not practical to smoke a full brisket for just the two of us. This recipe is a great substitute.
Begin by making the rub. This is my standard rub for pork. It makes more than you will need, but stores well in an air tight container. It's great for ribs, pulled pork, and even pork chops, so you will love having the extra for future use.

Rub Ingredients:
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons smoked paprika
2 tablespoons Lawrey's seasoned salt
2 tablespoons mustard powder
1 tablespoon chili powder
 or for more heat, 1 teaspoon chili powder and 2 teaspoons chipotle powder
1/4 teaspoon red pepper
1 teaspoon black pepper

Begin by cutting two pound of pork belly into one and a half inch cubes. Although this seems large , they will shrink as they render out fat. Place cubes into a disposable aluminum pan. Cover pan and place in a preheated 225 degree oven for an hour. This will render out a lot of fat that would normally cause a lot of flare up on the grill.
Remove from oven. Carefully, using tongs, add cubes to the grate of your smoker, preheated to 225 degrees. I use a combination lump charcoal and peach and apple chunks. Sprinkle the rub generously over the pork. Close the lid and allow cubes to smoke for one and a half hours.
Using tongs, move the cubes to another disposable pan, and cover the cubes liberally with your favorite sauce. Place the pan back on the smoker for another hour. Remove from the smoker , plate, and enjoy.