Smoked Pork Belly, Single Rib Recipe

Prepare brine

In a medium saucepan combine 4 cups cold water, 3 tablespoons kosher salt, 2 tablespoons packed brown sugar, 1/2 teaspoon pink curing salt (optional), 1 tablespoon whole black peppercorns, and 1 bay leaf. Warm gently just until salt and sugar dissolve (do not boil). Remove from heat and cool completely to room temperature, then chill in refrigerator if needed.

Brine the pork belly

Place the pork belly single-rib portion in a nonreactive container or resealable bag. Pour the cooled brine over the meat, making sure it is submerged. If necessary weigh it down so the meat stays under the brine. Refrigerate for 8–12 hours (overnight).

Rinse and dry

After brining, remove the pork belly, discard the brine, and rinse the meat thoroughly under cold water to remove excess salt. Pat the pork belly dry with paper towels. If time allows, place uncovered on a rack in the refrigerator for 1–2 hours to form a tacky pellicle on the surface; this helps smoke adhere.

Make the rub

In a small bowl combine 1 tablespoon brown sugar, 1 teaspoon paprika, 1 teaspoon coarse ground black pepper, 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon crushed red pepper. Mix until uniform.

Apply rub

Lightly brush the pork belly skin with 1 teaspoon neutral oil if you want crisper skin (optional). Evenly rub the spice mixture over the flesh side and the sides of the pork belly; avoid piling large amounts on the skin if you want it crisp. Let sit at room temperature for 20–30 minutes while you bring the smoker to temperature.

Prepare spritz

In a spray bottle or small bowl combine 1/2 cup apple cider vinegar and 1/2 cup apple juice. This will be used to spritz the meat during smoking to maintain moisture and add flavor.

Preheat smoker

Preheat your smoker to 225°F (107°C). Add 2 wood chunks of apple, cherry, or mild hickory according to the manufacturer's instructions. Aim for a steady temperature between 225–250°F (107–121°C).

Smoke the pork belly

Place the pork belly on the smoker grate, skin-side up if you plan to crisp the skin, or skin-side down if not. Insert a probe thermometer into the thickest part of the meat (not touching bone). Smoke until the internal temperature reaches about 165°F (74°C); this typically takes 2–3 hours for a 2-lb bone-in portion but will vary with thickness and smoker.

Spritz periodically

Every 30–45 minutes after the first hour, lightly spritz the pork belly with the apple cider vinegar/apple juice mixture to keep the surface moist. Do not soak the meat.

Continue to final temperature

After reaching 165°F, continue smoking until the internal temperature reaches 195–203°F (90–95°C) for a very tender, pulled texture, or 180–185°F (82–85°C) for sliceable but tender pork belly. For a balance of sliceable texture and tenderness, target ~185°F (85°C). Expect a total smoke time of 3–5 hours depending on size and smoker consistency.

Optional glaze

If you like a glaze, brush 1–2 tablespoons of barbecue sauce over the meat during the last 10–15 minutes of smoking, then return to smoker just long enough to set the glaze.

Crisp the skin (optional)

If you brined and left the skin on and want crisp skin, move the belly closer to direct heat briefly or transfer to a hot (450–500°F / 232–260°C) oven or use a kitchen torch to pucker the skin. Watch carefully to avoid burning; this may take 5–10 minutes.

Rest and slice

Remove the pork belly from the smoker when it reaches your target temperature. Tent loosely with foil and rest for 20–30 minutes to allow juices to redistribute. If bone-in, remove bone if desired before slicing. Slice across the grain into 1/4–1/2-inch slices for serving or chop/pull for dishes.