Ingredients

  • 2.5-3 pounds pork belly
  • ¼ cup light brown sug
  • 1 tablespoon paprika
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon chili powder
  • 1 tablespoon coarse salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • ½ teaspoon ground black pepper

Ready In 190 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat smoker to 225 using apple, cherry, hickory, pecan or maple wood.
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Step 2

  • Prepare the dry rub by adding all of the ingredients into a small bowl and stirring together to combine.
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Step 3

  • Pat the pork belly dry and lay on a large baking sheet or cutting board.
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Step 4

  • Evenly sprinkle the dry rub on all sides of the pork belly, using your hands to gently press into the meat to help it stick.
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Step 5

  • Lay the pork belly directly on the grates of the smoker.
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Step 6

  • Smoke for 2.5-3 hours or until the internal temperature reaches 200 degrees F.
  • Length: 180 minutes

Step 7

  • Allow to rest for 15-20 minutes. Eat immediately or pan-fry it for a few minutes on each side to make it crispy before serving.
  • EQUIPMENT:
  • Length: 20 minutes