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–+ servings

Smoked Bone in Pork Belly

Russell Bird
Try this recipe when you’re ready to take pork belly to the next level. If you’ve ever dreamed of biting into a slab of “bacon on a bone,” this one’s for you. It’s indulgent, impressive, and easier to master than you'd expect.
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Prep Time 30 minutes
Cook Time 5 hours
Course Main Course
Cuisine Pork
Servings 10 people

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
Keyword Pork Belly