Barbecued Smoked Pork Belly Burnt Ends

5 pounds pork belly, remove and discard the skin; trim the top layer of fat, but be sure leave about ¼ of an inch behind; finally, cube the meat into large 1 ½ to 2 inch pieces.

¼ cup brown sugar

1 ½ tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon paprika

1 teaspoon chili powder

1 teaspoon onion powder

½ teaspoon garlic powder

1 ½ cups barbecue sauce

Directions at lordbyronskitchen.com

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