Smoked Pork Belly Rub Recipe

BBQ Smoked Pork Belly Hey Grill, Hey

WEBFeb 28, 2020 · Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. …

1. Get your fire going in your smoker and preheat to 225 degrees F.
2. Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.
3. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
4. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.

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Pork Belly Burnt Ends (Meat Candy) The Mountain Kitchen

WEBDec 6, 2019 · Add in the butter and maple syrup. Stir until the butter has melted and the sauce is warmed through; about 5 to 7 …

1. Start with a skin-on, lean center-cut pork belly in the 3 to 5-pound range. Remove any skin and trim any areas of pure fat. Rinse it under cold running water and blot dry with paper towels. Then score a grid pattern across the meat about an ⅛-inch deep.
2. Preheat the smoker or charcoal grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.) Fill the drip pan inside the smoker with water and place the grate over the drip pan..
3. When the coals are ready to cook, place the prepared pork belly onto the hot grate, centered over the drip pan filled with water. Insert the temperature probe (if using).
4. After 4 hours, remove the probe from the pork belly. Remove the pork from the smoker and place it on a carving board.

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