Firecracker Pork Belly Burnt Ends

Prepare pellet grill for indirect cooking at 275 degrees F (140 degrees C) using hickory pellets.

Cut Pork Belly (1) into cube-size portions, coat with Yellow Mustard (4 Tbsp), and season on all sides with Barbecue Rub (4 Tbsp).

Spray a raised cooking rack with Vegetable Oil (as needed) and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.

Place each piece of pork belly in a half-size aluminum pan and add Brown Sugar (1 cup), Honey (4 Tbsp), Hot Sauce (4 Tbsp), and Frank's® RedHot® Seasoning (1 Tbsp).

Cover the pan with aluminum foil and place back on the pit for 1 hour.

Meanwhile, prepare the Firecracker Glaze. In a small bowl, combine Brown Sugar (1/2 cup), Hot Sauce (1/2 cup), Apple Cider Vinegar (1 Tbsp), Kosher Salt (1 tsp), and Crushed Red Pepper Flakes (1 tsp). Microwave for 1-2 minutes stirring often to melt the sugar.

After an hour, remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer it to a small baking pan.

Glaze each piece with the Firecracker Glaze and place it back on the pit for 2-3 minutes or until the glaze sets.

Remove the pan from the grill and serve with extra glaze for dipping.