I’ve always wanted to try a pork belly, but my wife doesn’t like anything with fat on it. I have tried to explain that “fat is flavor” and even suggested that that’s why she loves me… but the joke and the project typically fall flat.
We had some friends coming over last weekend, however, and I finally got my chance!
This is more of a method than a recipe, but here’s what I did. Slice and cube the pork belly.
Put the chunks into a ziploc bag with your favorite rub. I found a Kickin’ Maple and Honey rub that smelled like heaven.
Into the smoker at 225-250 degrees.
I smoked them for about 4 hours, then transferred them to an aluminum foil pan, doused them with maple syrup and maple sugar, covered them up, and back on the smoker for another hour.
It tasted like breakfast and was the hit of the party.
And No… my wife wouldn’t eat it. 🙂
The Shotgun’s Q Club blog is sponsored by Salmons Meat Products and Kimps Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
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