BBQ Smoked Pork Belly Recipe: Crispy Bark, Juicy Meat How-To

If you love bold, smoky flavors and melt-in-your-mouth tenderness, BBQ Smoked Pork Belly is about to become your new favorite. This recipe turns a simple slab of pork belly into something special: bronzed bark on the outside, juicy and rich on the inside, with just the right balance of sweet, savory, and a little heat. Whether you’re planning a backyard cookout or just want to treat yourself, this guide walks you through everything—from picking the meat to slicing it perfectly—so you can relax and enjoy the process.

What Makes This BBQ Smoked Pork Belly Irresistible

Pork belly is naturally luxurious—think buttery layers of fat and tender meat that soak up smoke like a sponge. When you give it low-and-slow time on the smoker, you build a deep mahogany bark and a gentle smokiness that complements the meat’s richness. This version uses a balanced rub and an optional glaze to keep flavors layered but not overwhelming. The result is versatile too: slice it thick for sandwiches, dice it for tacos, or cube it into “burnt ends” that vanish the second they hit the plate. Expect an impressive centerpiece with minimal fuss and maximum flavor.

What You’ll Need: Ingredients for BBQ Smoked Pork Belly

• Pork belly (3–5 lb slab, skin removed) — The star. Look for even layers of fat and meat for uniform cooking.
• Kosher salt — Draws moisture to the surface, helping the rub stick and season the meat throughout.
• Dark brown sugar — Adds sweetness and helps develop that caramelized bark.
• Freshly ground black pepper — Provides a gentle heat and earthy backbone.
• Smoked paprika — Boosts smokiness and deepens color.
• Sweet paprika — Rounds out the rub with warm, peppery notes.
• Garlic powder — Adds savory depth without burning.
• Onion powder — Supports the savory profile and enhances umami.
• Mustard powder — A subtle tang that brightens rich pork.
• Chili powder or cayenne (to taste) — For a controlled kick; optional but recommended.
• Yellow mustard (as a binder) — Helps the rub adhere without adding strong flavor once smoked.
• Apple cider vinegar — For spritzing; keeps the surface moist and aids bark development.
• Apple juice or pineapple juice — A sweet spritz component that complements pork.
• Unsalted butter (for wrapping) — Adds richness and helps soften the bark slightly during the wrap.
• Honey or maple syrup (optional) — For a glossy finish and touch of sweetness.
• Your favorite BBQ sauce (optional) — To glaze at the end or serve on the side.
• Wood chunks or pellets (apple, cherry, or hickory) — Choose mild fruitwoods or a blend for balanced smoke.
• Butcher paper or heavy-duty foil — For wrapping and speeding the cook once the bark sets.

How to Make It: Step-by-Step Guide to Smoked Pork Belly

1. Trim the pork belly. If the skin is on, remove it for best texture; skin can turn tough when smoked. Square the edges and remove any thin flaps so the slab cooks evenly. Leave most of the fat cap intact—this is flavor.
2. Mix the rub. In a small bowl, combine 2 tbsp kosher salt, 2 tbsp dark brown sugar, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp sweet paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp mustard powder, and 1/2–1 tsp chili powder or cayenne. Taste the rub; it should be balanced, slightly sweet, and gently spicy.
3. Apply the binder and rub. Pat the belly dry. Lightly coat all sides with yellow mustard. Sprinkle on the rub generously and evenly—press it in so it adheres, but don’t massage. You want an even, sandy layer to build a proper bark.
4. Rest the seasoned belly. Let it sit at room temperature for 20–30 minutes while you heat the smoker. This helps the rub hydrate and stick.
5. Preheat the smoker. Set your smoker to 235–250°F (113–121°C). Add a water pan if you have one to stabilize temperature and humidity. Use fruitwood (apple or cherry) for a gentle sweetness; add a touch of hickory for a bolder profile.
6. Smoke, fat side facing the heat. Place the pork belly with the side that will shield it from direct heat facing down (fat side down for most offset or pellet smokers). Close the lid and smoke undisturbed for the first 90 minutes to let the bark set.
7. Spritz periodically. After the bark starts to form (about 90 minutes in), mix equal parts apple cider vinegar and juice in a spray bottle and spritz the surface lightly every 45–60 minutes. Don’t soak it; a gentle mist is enough to keep the exterior moist and encourage smoke adherence.
8. Monitor temperature. Use a reliable probe thermometer. When the internal temp reaches around 160–165°F (71–74°C), the belly will have a strong bark and be entering the stall (usually around the 3.5–5 hour mark, depending on thickness).
9. Wrap to push through the stall. Lay out butcher paper or foil. Add 2–3 tbsp butter and a drizzle of honey or maple. Set the belly on top and wrap snugly. Wrapping preserves moisture and accelerates the cook while gently softening the bark.
10. Finish to tenderness. Return the wrapped belly to the smoker. Continue cooking until the internal temperature reaches 195–203°F (90–95°C). More important than temp is feel: the probe should slide in with little resistance, like warm butter. This can take 1–2 more hours.
11. Optional glaze. If you like a lacquered finish, open the wrap for the last 10–15 minutes and brush with warmed BBQ sauce thinned with a splash of apple juice. Let it tack up in the smoker until shiny and sticky.
12. Rest before slicing. Remove from the smoker and vent the wrap for 2 minutes to stop cooking. Then rewrap and rest 20–30 minutes. This rest is crucial for juicy slices.
13. Slice or cube. For classic slices, cut across the grain into 1/2-inch pieces. For burnt ends, cube into 1-inch chunks, toss in a bit of sauce and honey, and return to the smoker in a pan for 20–30 minutes until caramelized.
14. Serve. Pair with tangy slaw, pickles, and warm rolls. Offer extra sauce on the side, but let the smoke and bark shine through.

Your Game Plan: Timing & Preparation Details

Cooking times vary with the thickness of the belly and your smoker’s consistency, but this schedule will keep you on track:

• Prep and trimming: 15–20 minutes
• Seasoning and rest: 20–30 minutes
• Initial smoke (to 160–165°F): 3.5–5 hours
• Wrapped phase (to 195–203°F): 1–2 hours
• Resting: 20–30 minutes
• Total time: Approximately 6–8 hours

When is it ready? The pork belly is ready to enjoy when the internal temperature is around 200°F and the probe slides in with minimal resistance. The bark should be set, and the meat should feel supple, not tight. After a short rest, it will slice cleanly and stay juicy.

Pro Tips for Standout Results

• Choose your wood wisely. Apple and cherry are gentle and sweet; hickory brings a stronger smoke. A 2:1 fruitwood-to-hickory blend is a great balance.
• Mind your heat source. If heat comes from below, place fat side down to shield the meat. If heat is offset or indirect from above, you can go fat side up.
• Let the bark set before spritzing or wrapping. Touch the surface lightly—if the rub sticks to your finger, it needs more time. A well-set bark resists smearing.
• Use a water pan. Slightly higher humidity in the smoker helps stabilize temps and keeps the surface from drying too quickly.
• Trust feel over numbers. Temperature is a guide; tenderness tells the truth. Aim for that “warm butter” probe feel.
• Go easy on smoke early. Clean, thin blue smoke is your friend. Thick white smoke can turn meat bitter.
• Finish with intention. If glazing, keep it light—just enough to add sheen and a hint of sweetness without burying the bark.
• Plan for leftovers. Smoked pork belly reheats beautifully. Sear slices in a skillet for crispy edges, or dice for fried rice, tacos, or breakfast hash.

Nutritional Snapshot at a Glance

These estimates will vary with your slab, rub, and any glaze, but for a typical 6 oz (170 g) cooked serving of smoked pork belly with a light glaze:

• Calories: ~680
• Protein: ~25 g
• Total fat: ~58 g
• Saturated fat: ~21 g
• Carbohydrates: ~8 g
• Sugars: ~6 g
• Sodium: ~900 mg (depends heavily on rub and sauce)
• Fiber: ~1 g

Note: Pork belly is rich and satisfying. Pair it with crisp, acidic sides—like vinegar slaw, pickled onions, or charred greens—to balance the meal.

Frequently Asked Questions

Can I make this without a smoker?

Yes. Use your oven at 250°F with a wire rack over a sheet pan and a small water pan beneath to moderate heat. For smoke flavor, add a smoke tube or a few soaked wood chips in a foil packet if your grill supports indirect cooking. Alternatively, finish the cooked belly on a grill over indirect heat with a handful of wood chips to kiss it with smoke.

How do I get crispy edges?

Smoked pork belly is tender and silky, not shatteringly crisp like chicharrón. For crispy edges, sear slices in a hot cast-iron skillet, on a plancha, or under the broiler for 1–2 minutes per side after resting. For burnt ends, cube, sauce lightly, and return to the smoker uncovered until caramelized.

What wood is best for pork belly?

Apple and cherry deliver gentle sweetness and beautiful color. Hickory adds a classic BBQ punch—use sparingly or blend with fruitwoods. Avoid heavy-handed mesquite unless you prefer a very bold smoke.

Closing Notes: Final Thoughts

There’s something wonderfully calming about smoking pork belly: the steady rhythm of spritzing, the warm perfume of wood, and the quiet satisfaction of watching that bark develop. With a bit of patience and a few smart techniques, you’ll end up with slices that are tender, smoky, and full of character. Share it family-style, set out a few simple sides, and watch the table light up. Good BBQ has a way of bringing people closer, and this smoked pork belly does exactly that. Enjoy the process, trust your senses, and savor every bite.