Prep Time: 10 Min
Cook Time: 3 HRS
– 3 lb pork belly – For the rub: – 3 tbsp brown sugar or low-carb brown sweetener – 2 tsp salt — I use Himalayan – 1 tsp black pepper – 1 tsp paprika – 1 tsp smoked paprika – 1 tsp garlic powder – 1 tsp onion powder – pinch of cayenne pepper — optional – pinch of cinnamon — optional – Apple cider vinegar or apple juice for spraying – bbq sauce for serving — optional
Season the pork belly with dry rub of your choice, mine is in the recipe card below. I used a combination of salt, pepper, paprika, smoked paprika, garlic powder, onion powder and brown sugar. If you follow a low carb diet, you can use a low-carb brown sugar substitute.
Once the pork belly slices reach a temperature of 165 F, wrap in foil and smoke to 30-60 more minutes, until the temperature reaches 200 F. You can also brush with bbq sauce before you wrap in the foil (I like to add the sauce later).