When you're on a mission to create the ultimate Smoked BBQ pork belly, sometimes the store-bought rubs just don't cut it. That’s why on this episode of Dad Got This, I went full mad scientist and whipped up my own custom BBQ rub — affectionately dubbed "Dad Rub 1.2."
The goal? A bark so beautiful it makes you weep, with a sweet, smoky punch that even picky eaters can't resist.
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All this went down on the powerhouse that is the Kamado Joe, which brought the heat (literally and figuratively) for this porky adventure.
We’re talking about a Smoked BBQ pork belly with no skin — unlike the crispy renditions I’ve done in the past, this one leans into the low-and-slow, smoke-saturated style of classic barbecue. But before we get to the grill, we had to engineer the perfect rub. I started with a base of brown sugar for sweetness (because who doesn’t love caramelized meat candy?), added garlic and onion granules for that deep umami hit, and introduced black pepper and salt for balance. Then came the flavor enhancers: smoked paprika for color and smokiness, a touch of cayenne for barely-there heat, and coffee — yes, coffee — to give it depth and help build that glorious bark.
Kamado Joe Smoked BBQ Pork Belly
Ingredients
- 5.75 lb pork belly Skinless
- 3 tablespoon honey mustard for binder
- 1 cup Dad Rub 1.2 See Note for Recipe
Instructions
Prep the Pork Belly
- Pat the pork belly dry with paper towels to remove moisture from the cryo-pack. Coat lightly with honey mustard on all sides. This helps the rub adhere better and adds a subtle tang.
Season Generously
- Sprinkle Dad Rub 1.2 all over the pork belly, pressing it gently to adhere. Be generous — this cut can take the seasoning, especially with the sweet profile.
Get Smoking
- Set Your Kamado Joe up for smoking ataround 250°F (121°C) to 300°F (149°C). If you have the slo-roller use it. Make sure to add PLENTY of smoking wood under and on top of the charcoal to last for a long cook. Place the pork belly fat-side up on the grill grate. Smoke for 3–4 hours, or until the internal temperature hits 195–203°F (90–95°C) and it probes like BUTTER.
Rest and Serve
- Remove the pork belly from the grill and let it rest, loosely tented, for at least 30 minutes. Slice, serve, and prepare to bask in praise.
Notes
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Let’s not forget the secret weapons. A little MSG because flavor is king, celery salt to promote a smoke ring, and just a pinch of cinnamon to make people go, “Wait…what’s that amazing flavor I can’t quite place?” Rounding it all out was a bit of ground mustard, which also contributes to bark development. This wasn't just a rub. It was a mission statement. And after a few tweaks — adding a bit more salt, pepper, brown sugar, and coffee — Dad Rub 1.2 was born.
The pork belly itself clocked in at just under 6 pounds and was trimmed and skinless, which is perfect for absorbing all that rub and smoke. I patted it dry, slathered it in a light layer of honey mustard as a binder (a rare move in my playbook), and coated it generously with my fresh rub creation. The belly went on the Kamado Joe fat-side-up, ready to soak in those sweet smoky vibes and develop the crust dreams are made of.
What makes this recipe so much fun is the experimentation — crafting your own rub means you can tweak it exactly to your taste. Want it spicier? Add more cayenne. Want more color? Go heavy on the paprika. Bark not dark enough? Coffee’s your best friend. The point is, barbecue is about more than just food — it’s about flavor science and family satisfaction. And in this episode, I’d say we nailed both.
Ingredient and Equipment Links:
Want A Kamado Joe of your own?
Check out: www.kamadojoe.com
Grab Some Lamb at Wild Fork: WildForkFoods.com
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