Smoky Barbecued Pork Belly with Crispy Finish
Slow-smoked pork belly with a fragrant dry rub of brown sugar, smoked paprika, and garlic, finished over direct heat for a caramelized crust. The extended refrigeration allows flavors to penetrate the scored fat while low-and-slow smoking renders it tender. This version uses apple or cherry wood and a two-stage cooking method—indirect smoking followed by high-heat searing—to achieve both deep smoke flavor and textured edges. Ideal for summer entertaining, casual outdoor feasts, or as a showstopping protein for pulled pork sandwiches or grain bowls.
Ingredients
- 4 ½ pounds pork belly, skin removed
- ⅓ cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon smoked paprika
- 2 tablespoons garlic powderfresh minced garlic1 tablespoon powder = 3 teaspoons fresh
adds moisture; apply after smoking to prevent burning
Full guide → - 3 cups apple or cherry wood chips, soaked then drainedoak or hickorysame volume
oak is milder, hickory more peppery
Instructions
- 1
Score the top fat layer in 2-inch squares, cutting approximately 1/2-inch deep.
- 2
Mix brown sugar, salt, pepper, paprika, and garlic powder in a bowl.
- 3
Coat all sides of pork with dry rub, pressing it into the scored grooves.
- 4
Refrigerate uncovered for 2 to 12 hours.
- 5
Remove pork from refrigerator and let it come to room temperature.
- 6
Soak wood chips in water, then drain.
- 7
Add drained chips to the grill's smoker box.
- 8
Heat both grill sides to 250 F.
- 9
Once chips smoke, turn off one burner to create indirect heat.
- 10
Place pork on the cool side of the grill.
- 11
Cook over indirect heat for 3 to 4 hours until internal temperature reaches 165 F.
- 12
Remove pork and increase grill temperature to 450 F.
- 13
Place pork over direct heat and sear 2 minutes per side.
- 14
Rest off heat for 10 minutes.
- 15
Slice into cubes or long strips, seasoning with additional salt to taste.
Tips
Score fat in a crosshatch pattern to help the rub penetrate and render fat evenly during the long cook.
Use a two-zone grill setup: keep pork on the cool side to avoid flare-ups while smoke circulates gently.
Check internal temp at 2.5 hours; cooking time varies by grill efficiency and pork thickness.
Good to Know
Slice cooled pork; store in airtight container up to 4 days. Reheat gently over low heat or in a 325 F oven to prevent drying.
Prepare through the refrigeration step up to 12 hours ahead. Bring to room temperature before grilling. Fully cooked pork can rest up to 2 hours wrapped loosely in foil before serving.
Serve as sliced or cubed portions as a main with coleslaw, cornbread, or pickled vegetables. Use in pulled pork sandwiches or grain bowls topped with quick pickles.
Common Mistakes
Do not skip bringing pork to room temperature; cold meat will cook unevenly and extend cooking time.
Do not place pork over direct heat until temperature is reached; high heat too early will burn the rub and toughen the exterior before fat renders.
Do not skip the rest period; cutting immediately releases juices and dries the meat.
Substitutions
Vegan Options
General Alternatives
adds moisture; apply after smoking to prevent burning
Full guide →oak is milder, hickory more peppery
FAQ
Can I use a charcoal grill instead of gas?
Yes. Arrange coals on one side for indirect heat, place a water pan on the cool side, and add soaked chips directly to coals. Maintain 250 F by adjusting vents and replenishing coals as needed.
What if I don't have a smoker box?
Wrap drained wood chips in foil, poke holes in the packet, and place directly on hot grates or coals. For gas grills, lay chips in a metal tray under the grate above the heat source.
Can I freeze cooked pork belly?
Yes. Cool completely, slice, wrap portions in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently in a low oven or stovetop skillet with a splash of water.