Coffee-Rubbed Smoked Pork Belly

Ingredients

• 3 pounds Pork belly, skin removed
• 0.25 cup Finely ground chicory coffee
• 0.25 cup Dark brown sugar
• 2 tablespoons Kosher salt
• 1 tablespoon Smoked paprika
• 1 tablespoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Yellow mustard (as a binder)(optional)

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) using hickory or oak wood for a traditional Southern smoke profile.

2. 2

   In a small bowl, combine the chicory coffee, brown sugar, salt, paprika, pepper, garlic powder, onion powder, and cayenne.

3. 3

   Pat the pork belly dry with paper towels and apply a thin layer of yellow mustard to act as a binder for the rub.

4. 4

   Generously coat all sides of the pork belly with the coffee rub, pressing it firmly into the meat to ensure a thick crust.

5. 5

   Place the pork belly on the smoker grates, fat side up, and close the lid.

6. 6

   Smoke the meat for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).

7. 7

   Wrap the pork belly in butcher paper or foil and continue smoking until the internal temperature reaches a tender 200°F (93°C).

8. 8

   Remove from the smoker and let the meat rest for at least 20 minutes before slicing into thick slabs.