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  • 4 pounds slab pork belly uncured
  • 2 cups apple juíce dívíded use
  • ½ cup BBQ sauce
  • ¼ cup Sígnature Sweet Rub


  1. Get your fíre goíng ín your smoker and preheat to 225 degrees F.
  2. Usíng a sharp knífe, score the top layer of fat on the pork belly ín 1 ínch squares. Don't cut too deep, just barely ínto the muscle. Season líberally wíth the Sweet Rub on all sídes.
  3. Place the seasoned pork belly on the gríll and smoke untíl the ínternal temperature reaches 165 degrees F (about 6 hours). Sprítz wíth the apple juíce every hour whíle ít ís cookíng.
  4. Once the belly reaches 165, remove from the gríll and wrap ín heavy duty tínfoíl wíth 1/2 cup of the apple juíce. Seal the edges of the foíl completely and return to the gríll untíl the ínternal temperature reaches 200 degrees.
  5. Carefully remove the belly from the foíl and drízzle wíth the apple juíces from the foíl. Return the pork belly to the gríll and brush wíth BBQ sauce. Cook on the gríll for 10 more mínutes.
  6. Remove the fíníshed pork belly to a cuttíng board and let ít rest for 10-15 more mínutes before servíng, You can shred líke pulled pork or slíce ínto cubes to serve.
Source: https://heygrillhey.com/bbq-smoked-pork-belly/

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