This smoked bone-in pork belly is part rib, part belly, and all delicious. It combines the rich, fatty flavor of pork belly with the satisfaction of biting into smoky, meaty bones. Think “monster ribs” with thick layers of juicy meat—perfect for backyard BBQs and meat lovers ready for something a little primal and a whole lot satisfying.
Smoked Bone-In Pork Belly
Pork belly and ribs are two of the most celebrated cuts in BBQ—but what if you didn’t have to choose? That was the question when I called up my butcher buddy Mike at Popowich Meat Company and asked for a pork belly with the ribs still attached. The result? A stunning slab of “bacon ribs” that delivers rich pork flavor, a beautiful bark, and juicy bone-in bites. It’s a fun and impressive cook that’s sure to turn heads at your next BBQ.
How to Make Smoked Bone-In Pork Belly
Preparation
Start by preheating your smoker to 350°F. If your pork belly still has the skin on, now’s the time to remove it. Trust me—getting the skin to crisp up properly is tricky and not worth the hassle on this cook. Once the skin is off, coat the entire belly in Granny’s Gold mustard sauce as a binder. Then season evenly with Big Poppa Smokers Money Rub followed by Heath Riles Pecan Rub. Let it sit at room temperature for 30 minutes to allow the rub to melt into the meat.
Smoking
Place the belly directly on the smoker bone side down, with the thicker end facing the heat source to ensure even cooking. Let it smoke until the meat develops a rich mahogany color—this usually happens when the internal temp hits around 170°F in the thickest part.
Wrapping
Once the color is perfect, it’s time to wrap. Lay out overlapping sheets of butcher paper (about 4 feet total), and wrap the belly tightly 3 times to lock in moisture and build tenderness. Return it to the smoker, this time meat side down, and let it cook for another 2 hours or until the ribs show good pull-back and the meat feels tender.
Saucing
Unwrap the belly and brush a generous coat of Blues Hog Smokey Mountain BBQ Sauce over the top. Let it cook for 15 more minutes to set the sauce, then remove from the smoker.
Serving
Let the belly rest for 20 minutes, then slice between the bones for individual monster rib-style servings. Serve hot with extra sauce on the side.
Best Beer To Pair With Smoked Bone-In Pork Belly
Brown Ale
Nutty, slightly sweet, and rich enough to complement the fat and bark on this belly.
IPA
The bitterness cuts through the richness of the pork, refreshing your palate between bites.
Smoked Lager
Echoes the smokiness of the cook while staying crisp and clean.
Smoked Bone in Pork Belly
Equipment
- Apple Wood Pellets
- Butcher Paper
- BBQ Gloves
- Louisiana Grills 1200 Premier
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Instant Read BBQ Thermometer
Ingredients
- 1 each Bone in Pork Belly
- ¼ cup Big Poppa Smoker’s Money Rub
- ¼ cup Heath Riles Pecan Rub
- 1 cup Blues Hog Smokey Mountain BBQ Sauce
- ¼ cup Yonedas Grannies Gold Mustard Sauce
Instructions
- Preheat smoker to 350°F
- Remove skin from pork belly if needed
- Coat in mustard, season with Money Rub & Pecan Rub
- Smoke bone side down until meat hits ~170°F internal
- Wrap in butcher paper, return to smoker meat side down
- Cook for 2 more hours until tender
- Sauce and smoke for 15 minutes
- Rest for 20 minutes, slice between bones, and serve
Smoked Bone in Pork Belly FAQs
Can I cook pork belly and ribs together like this every time?
You can, but it’s more of a specialty cut. It’s definitely worth trying when you want a show-stopping presentation or something new. For traditional BBQ, separating the cuts might be more efficient.
Where can I buy bone-in pork belly?
Most grocery stores won’t carry this cut. Call your local butcher and request it in advance. Shops like Popowich Meat Company will often custom cut it for you.
Is this recipe gluten-free?
Yes! All the rubs and sauces used are gluten-free. Just double-check your mustard or any substitutions to be sure.
What if I want to leave the skin on?
You can, but it’s a challenge. For crispy skin, you’ll need to dry it for 48 hours, score it or poke holes, cook low and slow, then finish under high heat or in an oven. Be warned—skin-on belly can easily become rubbery without the right technique.