Prepare grill or smoker (can be an offset or pellet grill):

• Heat smoker to 225°F with pecan or hickory wood.

Prepare pork belly:  

• Cube the pork belly into 1”x1” cubes
• Season all sides with your rub and let adhere until the meat starts to sweat about 15-30 minutes

Smoke the pork belly:

• Place the belly in the smoker fat side up and cook for 3-4 hours spritzing every 45 minutes or sooner if it looks dry.  
• Smoke till the internal temperature is around 195 degrees. The main objective here is to make the meat tender and soak up a lot of smoke.
• Place the pork belly in a pan and toss with more seasoning.
• Drizzle a little honey and BBQ sauce on them and add the pepper jelly and toss till well coated.  
• Place pan uncovered on smoker and smoke until liquid has reduced and the meat is well caramelized.  
• Cool and serve with your favorite sides. 

This recipe is from James F., an operations supervisor at Spire.

James' grilling pro tip: Use half of an onion to clean your grill grates. Just turn on your grill until its hot and rub the onion on the grates. The steam released from the onion will help loosen the debris as you rub it on the grate. This will also season your grates and put a great aroma in the air.