Kamado Joe Smoked BBQ Pork Belly
A smokey, juicy, skinless pork belly on the Kamado Joe. Sweet, smoky, and loaded with bark, this recipe is a pork lover's dream.
Print
Pin
Calories: 13600kcal
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
Dad RUB 1.2 Recipe: https://dadgotthis.com/dad-rub-homemade-bbq-rub/
Nutrition
Calories: 13600kcal | Carbohydrates: 18g | Protein: 244g | Fat: 1383g | Saturated Fat: 504g | Polyunsaturated Fat: 147g | Monounsaturated Fat: 644g | Cholesterol: 1878mg | Sodium: 1060mg | Potassium: 4825mg | Sugar: 9g | Vitamin A: 261IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 14mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!