Kicked off the long weekend with pork belly burnt ends

First time making them last night with dinner, and based on my fiancée’s reaction, will definitely not be the last. Next time, I need to make sure the sauce is better distributed and take them a bit further in the last part of the cook for some more crispiness, but definitely a huge success! Just did them at 250F for 3 hours on the grates, then put them in the baking tin with 5 tbsp butter and a cup of bbq sauce covered for another 90 minutes, then uncovered for 15 more. And this was actually half of the slab of belly I got, other half is in the fridge curing to make bacon in about a week!