Coat generously with Magic Dust rub on all sides. Let it sit 15–30 mins if possible.
Preheat smoker to 250°F (120°C).
Place cubes on the grates (or a rack). Smoke uncovered for 2.5 hours until they develop a nice bark.
In a large foil pan, combine: • ½ cup Lane’s Tokyo Drip sauce • ½ cup dark beer • ½ cup brown sugar • 3 tbsp honey • 1 tsp salt (start low and adjust) • Add the cubed butter on top.
Add the smoked pork belly cubes to the pan and toss well to coat in the sauce.
Cover tightly with foil.
Return to the smoker for 2 hours at 250°F.
Remove the foil.
Increase temperature to 270°F (132°C).
Cook uncovered for 45 minutes, stirring once halfway. This thickens the sauce into a sticky, glossy glaze.
Pull from the smoker, garnish generously with sliced spring onions, and dig in while they’re hot and dripping!
