Smoked and Grilled TexasBBQRub Pork Belly
Pork belly smoked low and slow until fork-tender, then blasted with high heat to crisp the skin into crackling. The TexasBBQRub and Worcestershire coating creates an incredible bark.
This recipe uses
Grand Champion
Multiple Grand Champion wins in competition. Slightly less spicy with brown sugar sweetness. "The Edge" for serious BBQ.
Shop Grand Champion →Ingredients
- 2 lb pork belly, skin scored in a cross-hatch pattern
- 1/4 cup TexasBBQRub (Original or Grand Champion)
- 2 Tbsp Worcestershire sauce (or yellow mustard) for the coating
- 1 Tbsp olive oil (optional, to help rub adhere)
- 1/2 cup apple juice (for a light mop)
- Wood chips/chunks: 1 part apple, 1 part hickory (or cherry for a milder smoke)
Instructions
- Prep and Rub: Pat the pork belly dry. Rub the skin side with olive oil, then coat both sides with Worcestershire sauce. Sprinkle the TexasBBQRub evenly and massage it in. Let rest, uncovered, in the fridge 30 min.
- Smoke Low and Slow: Preheat smoker to 225 degrees F. Add apple/hickory wood. Place the belly skin-side up on the rack. Smoke until the internal temperature reaches 165 degrees F (about 2-2.5 hrs).
- Mop (Optional): Every 30 min, brush with a thin layer of apple juice to keep the meat moist and add a subtle sweetness.
- Wrap and Continue: Remove from smoker, wrap tightly in aluminum foil. Return to smoker (still at 225 degrees F) until the meat hits 190 degrees F (about 1 hour). This renders the fat and makes the belly fork-tender.
- Crisp the Skin: Unwrap, pat the skin dry again. Increase smoker/grill heat to 425 degrees F (or move to a hot indirect grill). Grill skin-side down, uncovered, for 5-8 min until the skin is blistered and crackly.
- Rest and Slice: Transfer to a cutting board, rest 10 min. Slice into 1/2-inch pieces, serve with extra TexasBBQRub on the side if desired.
Bill's Pitmaster Tips
- Score that skin deep — it's the difference between good crackling and great crackling.
- The high-heat finish at 425°F is where the magic happens. Don't be afraid of it.
Pro Tips
- Score the skin in a cross-hatch pattern to allow fat to render and the rub to penetrate for better crackling and flavor infusion.
- Dry-age briefly (uncovered in the fridge) before smoking. Drier skin means a crispier finish.
- Use a meat probe and aim for 190 degrees F before crisping; the higher temp melts collagen for melt-in tenderness.
- Finish over direct heat rather than broiler. This gives authentic BBQ char without over-drying the interior.
- Rest under foil after the final crisp to keep juices locked in for juicy slices.
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