Get ready to transform your backyard barbecue into a flavor-packed culinary adventure with this mouthwatering Smoked Pork Belly BBQ Spiced recipe! Imagine tender, succulent meat with a perfectly caramelized crust that's so irresistible, your guests will be begging for your secret. This isn't just another pork dish - this is a smoky, spice-infused journey that elevates BBQ to an art form, promising to turn even the most skeptical eater into a true barbecue believer.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds pork belly
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- Wood chips for smoking
Instructions
- Remove pork belly from refrigerator and pat completely dry with paper towels, ensuring surface moisture is eliminated for optimal spice adherence.
- In a medium mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt to create a uniform dry rub seasoning mixture.
- Generously coat entire surface of pork belly with prepared spice mixture, massaging seasoning into meat thoroughly, ensuring complete and even coverage.
- Prepare smoker by preheating to 225°F (107°C), using preferred wood chips like hickory or apple for enhanced smoky flavor profile.
- Place seasoned pork belly directly on smoker rack, fat side up, to allow rendering of fat and absorption of smoky flavors during cooking process.
- Smoke pork belly for approximately 5-6 hours, maintaining consistent temperature, until internal meat temperature reaches 195°F (90°C) and exterior develops a dark, caramelized bark.
- Remove pork belly from smoker and let rest for 20-30 minutes, allowing juices to redistribute and meat to become more tender.
- Slice pork belly against grain into desired thickness, serving immediately while still warm and showcasing beautiful smoky exterior.
Tips
- Choose high-quality pork belly with a good fat-to-meat ratio for maximum flavor and tenderness.
- Pat the meat completely dry before applying the spice rub to ensure optimal seasoning adherence.
- Use wood chips like hickory or apple for a rich, complex smoky flavor profile.
- Maintain a consistent smoker temperature around 225°F for even cooking and rendering.
- Allow the meat to rest after smoking to help juices redistribute, ensuring each slice is incredibly moist.
- Slice against the grain to guarantee the most tender eating experience.
- If you don't have a smoker, you can adapt this recipe for a charcoal or gas grill with indirect heat method.
- Leftover smoked pork belly can be chopped and used in tacos, salads, or as a decadent pizza topping.
Nutrition Facts
Calories: 255kcal
Carbohydrates: 14g
Protein: 15g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 50mg
