Pork belly burnt ends are the gateway drug of the BBQ world. There is nothing like that specific moment when the fat renders into literal butter and the glaze sets into a sticky lacquer. ​The secret sauce: Don’t over-sauce too early. Let the smoke do the heavy lifting for the first 3 hours, then braise them in the "holy trinity" (Butter, Brown Sugar, Honey) for that shine.

Drinks on my cruise