Season the pork belly

• Cut the pork belly into even cubes
• Toss the cubes with the BBQ rub and half of the brown sugar until fully coated

Smoke the pork belly

• Place the cubes on a baking tray and set it on the grill
• Smoke over indirect heat at 120 °C until the fat renders and the cubes are tender

Make the candy glaze

• Melt the butter and combine it with the honey, BBQ sauce and remaining brown sugar

Candy the burnt ends

• Transfer the smoked cubes to a tray and pour over the glaze
• Toss with tongs so every piece is coated
• Return to the grill and cook until the glaze caramelizes and turns sticky

Rest and serve

• Let the burnt ends rest briefly so the glaze sets
• Serve hot straight from the tray