French Oak Wine Barrel Sawdustgives a unique flavor, or any other you prefer
Instructions
Prepping
Pork Belly Ingredients laid out on a countertop with the rub ingredients in small bowls and the raw pork belly on a metal tray.
The ingredients for this great recipe are very simple, (Optional) You will need to remove the skin if it is still attached to your pork belly, ask your butcher to remove the skin for you before you buy it.
Place your pork belly on a baking sheet with a rim, then using a sharp knife, score the fat side of your pork.
Be sure to only cut into the fat, you don’t want to cut through into the meat of the pork belly, now take your coarse salt and sprinkle it all over the cut of meat.
Make sure to cover both the top and bottom as well as all the sides, you need to gently massage the rub into the cuts you made in the fat also.
Use a rimmed baking sheet, the pork belly will seep a fair bit of water out while it is in the fridge.
Refrigerate overnight or for a few hours, the pork belly after it has been dry rubbed and refrigerated it is ready to go into the smoker.
Smoking your Pork Belly
Remove the pork belly from the refrigerator and allow it to sit at room temperature for about an hour to warm up, then preheat your smoker.
The whole Pork belly covered with a dry rub is just placed into the smoker grill.
Placed an aluminum foil-lined pan under the pork belly while it smokes, this helps to catch all the fat drippings, reducing any flare-ups as well as helps to keep your smoker box clean.
Place the meat in the smoker fat side up, SMOKE TO A HOT TEMPERATURE, NOT A TIME, this will take about 3 hours.
BBQ
Slice the pork belly when well-rested, then season well with freshly grounded black pepper.
On a hot BBQ, place the slices on the grill, turning frequently, and in no time your pork belly slices are ready to serve.