Memphis Dry-Rub Smoked Pork Belly
Coated in a complex dry rub featuring paprika and celery salt, served without sauce.
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Ingredients
- 3 pounds Pork belly, skin removed
- 1/2 cup Brown sugar
- 1/4 cup Sweet paprika
- 1 tablespoon Celery salt
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chili powder
- 2 teaspoons Black pepper, coarsely ground
- 1/2 teaspoon Cayenne pepper
- 2 tablespoons Yellow mustard (for binder)(optional)
Instructions
- 1
In a small bowl, combine the brown sugar, paprika, celery salt, garlic powder, onion powder, chili powder, black pepper, and cayenne until well mixed.
- 2
Pat the pork belly dry with paper towels and apply a very thin layer of yellow mustard to all sides to act as a binder.
- 3
Generously coat the pork belly with the dry rub, pressing it into the meat to ensure it adheres well.
- 4
Preheat your smoker to 225°F (107°C) using hickory or cherry wood for a traditional Memphis flavor profile.
- 5
Place the pork belly on the smoker grate, fat side up, and smoke until the internal temperature reaches 165°F (74°C), usually about 3 to 4 hours.
- 6
Wrap the pork belly in butcher paper to preserve the bark and continue smoking until it reaches an internal temperature of 200°F (93°C).
- 7
Remove from the smoker and let the meat rest for at least 30 minutes to allow the juices to redistribute.
- 8
Slice into thick strips or cubes and serve immediately without sauce to highlight the complex spice crust.
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