BBQ Pork Belly

BBQ Pork Belly

BBQ 🍖 Pork 🐖 Recipes

8 hours

250°

195°

7 hours

1 hour +

Ingredients

Score skin.

  • Puncture skin with meat tenderiser.
  • Slice skin in crosshatch pattern.


Rub and store overnight.

  • Rub skin with salt.
  • Rub meat sides with House Rub.
  • Store in fridge overnight.


Smoke for 3 hours or so, then crutch (maybe not crutch).

Rest for at least an hour.

Crackle skin with butane torch.