Begin 24 hours before cooking. Pat the skin dry on your pork belly then thoroughly poke tiny holes all over the skin.
Add a layer of kosher salt over the skin, then place in the fridge uncovered.
Let sit for at least 24 hours to dry out the skin.
Next, heat up a skillet over medium low heat and add all the ingredients for the Honey GLD BBQ sauce.
Let simmer until thickened (about 10 minutes) then pull off and let cool. Store in the fridge until the next day.
Next day, pull out the pork belly and brush off all the salt from the skin.
Flip the pork belly over and make slits every 2” both ways making sure not to pierce the skin.
Slather the pork belly with GLD FYR hot sauce and season generously with Sticky Bourbon Brown Ale Rub.
Preheat the smoker to 250F for indirect cooking.
Add the pork belly skin side up to the smoker and let cook for 3 hours.
Once the meat is 175F internal and the skin is a light red color, brush some white vinegar over the top.
Heat up your oven to 400F and place the pork belly on a baking sheet with a wire rack.
Place in the oven to cook for 8-12 minutes or until the skin has bubbled up and is very crispy.
Pull out and let cool.
Drizzle some warmed up Honey GLD BBQ Sauce over the meat side of the pork belly, then slice up the burnt ends. Serve and enjoy!