Chef Frank’s BBQ Pork Belly on a Stick

Directions

1. Slice 2-inch-wide sections of Belly approximately 5 inches long (+ or -).
2. Place in container with some of the Apple Juice to soak, as you cut and skewer the belly pieces.
3. Use wooden skewers soaked in water and slide through the pork belly lengthwise.
4. Coat with a generous portion of your favorite BBQ Pork Rub and rub into the Belly.
5. Smoking the Pork Belly
6. Preheat smoker to 250 degrees F, no more than 275 degrees F.
7. Place Skewered Pork Belly on the smoker and smoke for 1 1/2 hours.
8. Remove after 1 1/2 hours and place in a pan, brush with your favorite BBQ Sauce, or you can hold the wooden skewer end and dip in the BBQ Sauce.
9. Place back on the grill and in 15 to 20 minutes… spritz with apple juice, turn over and spritz again.
10. In 30 more minutes, dip or brush with another layer of BBQ Sauce.
11. When the Pork Belly is 185 degrees F. internal temperature remove from grill, place in pan, cover and rest for 10 minutes.
12. Just before service, introduce the BBQ Bellies on a stick to live fire turning often until there is a little char on the BBQ Sauce, and Serve.
13. This is juicy and tender morsels of BBQ Pork Belly on a stick. It will be incredibly tender, yet still sliceable. A must have to start your summer!