Equipment You’ll Need
- Pellet smoker (250°F setup)
- Foil tray
- Aluminum foil
- Sharp knife
- Cutting board
Ingredients
- 5 lbs pork belly, skin removed
- ¼ cup Meat Church Deez Nuts Pecan Rub
- ¼ cup Big Poppa Smokers Sweet Money Rub
- 3 tbsp Yonedas Grannies Gold Mustard Sauce
- ½ lb butter, cubed
- ½ bottle Kosmos Q Pineapple Heat Rib Glaze
- 1 bottle Yonedas Chicken and Rib BBQ Sauce
Instructions
1. Preheat the Smoker
Set your smoker to 250°F. Use a fruity wood like apple or cherry for best results.
2. Prep and Season the Pork Belly
- Coat the pork belly evenly with Grannies Gold Mustard Sauce as a binder.
- Apply a heavy coat of both Deez Nuts Pecan Rub and Sweet Money Rub on all sides.
Let it sit for a few minutes to absorb the seasoning.
3. Smoke Uncovered
Place the pork belly fat side down (toward the heat source) and smoke for 3 hours, uncovered, until the exterior turns a deep mahogany color.
4. Cube and Braise
- Remove the pork belly and cut into ¾ to 1-inch cubes.
- Place cubes into a foil tray.
- Add cubed butter and Kosmos Rib Glaze.
- Cover the tray tightly with foil and return it to the smoker for 2 more hours.
5. Sauce and Finish
- After 2 hours, remove the foil and pour in ½ bottle of BBQ sauce.
- Stir the cubes gently and check for tenderness—they should be soft and easy to squish.
- Return the tray to the smoker uncovered for 1 more hour to set the sauce.
You can lower the smoker to 180°F if holding until ready to serve.
6. Serve and Enjoy
Remove the cubes from the buttery sauce and place in a serving dish. Drizzle with the remaining BBQ sauce before serving.
Quick Recap
- Preheat smoker to 250°F
- Coat pork belly in mustard
- Season heavily with Deez Nuts and Sweet Money Rub
- Smoke fat side down for 3 hours
- Cube into ¾–1” pieces
- Add to foil tray with butter and Kosmos Rib Glaze, cover and smoke for 2 hours
- Add BBQ sauce, stir, smoke 1 more hour uncovered
- Serve hot with additional sauce