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.