Coffee-Rubbed Smoked Pork Belly
A dark, earthy rub using finely ground chicory coffee for a bold Southern crust.
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Ingredients
- 3 pounds Pork belly, skin removed
- 1/4 cup Finely ground chicory coffee
- 1/4 cup Dark brown sugar
- 2 tablespoons Kosher salt
- 1 tablespoon Smoked paprika
- 1 tablespoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne pepper
- 2 tablespoons Yellow mustard (as a binder)(optional)
Instructions
- 1
Preheat your smoker to 225°F (107°C) using hickory or oak wood for a traditional Southern smoke profile.
- 2
In a small bowl, combine the chicory coffee, brown sugar, salt, paprika, pepper, garlic powder, onion powder, and cayenne.
- 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
Generously coat all sides of the pork belly with the coffee rub, pressing it firmly into the meat to ensure a thick crust.
- 5
Place the pork belly on the smoker grates, fat side up, and close the lid.
- 6
Smoke the meat for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).
- 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
Remove from the smoker and let the meat rest for at least 20 minutes before slicing into thick slabs.
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