Slow Smoked BBQ Pork Belly Recipe Two Ways on the Yoder Ys640S Today we are doing a slow-smoked BBQ pork belly two ways - One will be slow-smoked Texas-style pork belly with a salt and pepper rub. The other will be slow smoked pork belly with an east coast rib rub.
|Coarse salt||2 Tablespoon (For Salt and pepper rub)|
|Coarse ground pepper||2 Tablespoon (For Salt and pepper rub)|
|For rib rub:|
|Coarse salt||1/2 Cup (8 tbs) (125 ml)|
|Firmly packed brown sugar||1/4 Cup (4 tbs) (60 ml)|
|Sweet paprika||2 Tablespoon (30 ml)|
|Hot mustard powder||1 1/2 Tablespoon (20 ml)|
|Cracked black pepper||1 Tablespoon (15 ml)|
|White pepper||1 Tablespoon (15 ml)|
|Garlic powder||1 Tablespoon (15 ml)|
|Onion powder||2 Teaspoon (10 ml)|
|Dried thyme||1 Teaspoon (5 ml)|
|Dried oregano||1 Teaspoon (5 ml)|
|Dried marjoram||1 Teaspoon (5 ml)|
|Curry powder||1 Teaspoon (5 ml)|
|Ground celery seed||1 Teaspoon (5 ml)|
|Cayenne pepper||1/2 Teaspoon (2 ml)|
1. Preheat your smoker to 225ºF with your favourite smoking wood.
2. Remove the skin from the pork belly and trim any excessive fat.
3. Liberally spread the rub on all sides, leaving for 15-20 minutes so the rub ‘sets’.
4. Place on your smoker with a temp probe set to 160ºF.
5. When 160ºF is reached, wrap the belly in foil or butcher paper.
6. Place back in the smoker and continue cooking until an internal temp of 205ºF is reached.
7. Place the still wrapped belly in an insulated container and let rest for 20 minutes.
8. Serve and enjoy.