Smoked a full belly slab at 250° until it hit internal temp of 185°-190°. Wrapped and placed in refrigerator overnight. Cubed then dipped into rib candy peach habanero glaze. Placed back on smoker at 250° for about 4 more hours until the fat was fully rendered. I dipped each cube in the glaze every hour. Method inspired by Interstellar BBQ. I also took half of them, coated them with white sugar and crème brûléed them to create a thin candy shell. Those were the crowd favorite.   submitted by   /u/Frohoss [link]   [comments]