Bork Belly burnt ends a hit

Tried my hand an doing form Pork Belly burnt ends this weekend. 

Didn't get a lot of pics but here's the result.  They were a hit and were devoured in no time flat (even by the heath nuts in the group who was originally turning their nose up at the description)

Smoked them for 2ish hours with some pecan wood and a coating of Meat Mitch Naked Rub, then into a pan with butter, brown sugar, buckwheat honey, and a couple dashes of hot sauce for another two hours.  Finally finished them with a glaze of half and half Blues Hog BBQ sauce and some local apple cider for a final hour. 

These will defiantly be added to the rotation for special events.