Smoked Pork Belly
Fresh Ground Pepper
Mix the rub ingredients together in a small bowl and set aside.
Place your pork belly on a rimmed baking sheet and use a sharp knife to score the fat side in a crosshatch pattern.
Sprinkle the dry rub mixture over your pork belly and massage into the cross-hatch cuts. Cover and refrigerate.
Bring pork belly to room temperature, preheat smoker, and place pork belly fat side up.
After pork belly comes to desired temperature, remove from smoker and allow to rest.
You can slice it and eat it right away, pan fry it to crisp it up, or pile it on a crusty bun with BBQ sauce.
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