Pork Belly Rub for Smoking

With just five simple ingredients, this Pork Belly Rub For Smoking couldn't be easier. For the best flavor, it's time to make your own dry rub! Perfect for the belly of the pig, pork chops, and an excellent compliment to that smoky flavor.

The great part about making this easy rub recipe is that it works with a pellet grilll, electric smoke, or even in the oven. In my opinion, this is the best way to season a main course or pork. The seasoning pairs well with any cut of pork meat, making it a great flavor enhancer for pork belly bites, pork tenderloin, pork belly sandwiches, thick strips of bacon, pork shoulder, and even other smoked meats.

Meat lovers will love the flavor and the simple dry rub ingredients. There's also just so much pride in making your own rub and then actually using it during the smoking process. Forget about options at the local grocery store, and create this easy mixture in a small bowl at home. Your smoked pork belly will be out of this world!

Be sure to check out my Pork Belly Burnt Ends recipe that pairs perfectly with this dry rub! 

Ingredients

Brown sugar - Adds sweetness to the flavoring. 

Smoked paprika - You can also use regular paprika if you don't have smoked. 

Onion powder - Perfect for adding a hint of onion flavor. 

Black pepper - To taste. If you don't like pepper you can just omit it.

Salt - To taste. Keep in mind that pork belly is unsalted. Compared to bacon which is salty pork belly will taste bland if you don't add any salt to it.

How to make Pork Belly Rub for Smoking

You can really use this in your favorite pork belly recipe whether it is an electric smoker recipe, pellet grill recipe, Traeger recipe, or not a smoked recipe at all!

Step One: Add all of the ingredients together in a small glass jar. Put on a lid.

Step Two: Shake until it is mixed.

Step Three: Apply this dry rub recipe to your meats. It really is the best pork rub on any cut!

Step Four: Place on the smoker and cook thoroughly. 

See the full instructions for Smoked Pork Belly and Pork Belly Burnt Ends.

Variations

Add other ingredients - The fun thing about a good dry rub recipe is that it's versatile in how it can be made. You can turn it into a BBQ rub by adding other ingredients like cayenne pepper and garlic powder. You can also add more brown sugar to make a sweet rub or some chili powder for a high heat level.

Try a different cut of meat - While I love using this on pork belly and pork belly cubes, you can apply it to pork ribs and other pork recipes. Once you have seasoned pork belly, don't forget that you can use that meat to make pork belly tacos and even pork belly burnt ends. The options are plentiful.

Toss in BBQ sauce - Even if you use a dry rub, you can still toss the cooked pork bites in your favorite BBQ sauce! You can opt for spicy hot sauce, sweet sauce, or a combination of the two. 

Keto - I swap in a brown sugar sweetener and use this on my air fryer pork belly recipe all the time.

Common Questions

How do I store leftover pork belly?

The easiest way to store leftovers is to let the whole pork belly cool down and then store it in an airtight container. You can also wrap it in aluminum foil if you want to store it that way. Regardless, keep it covered and stored in the fridge to enjoy the next day.

Don't forget that if you do have some leftovers, you can shred them and make a whole new texture. This way, you can make tacos, burritos, sandwiches, and even nachos. Or, leave the leftovers just like they are - and reheat and eat them that way. 

Where do I apply this dry rub?

Since the pork belly comes from the underside of the pig, this is the area that we use it for. If you want to make pork belly strips, this is the best pork belly rub. Period. You can, however, use it on pork butt or any other pork dishes or pork cut that you want. The great thing about this perfect recipe is that it's versatile.

How much dry rub should I apply?

This is really up to you. I like to coat the area to get that perfect pork belly flavor. Some people don't like to apply a dry rub on quite as much as that. There isn't really a measuring tool or a guide on how much to apply, but I would say that you should pat it around and cover the slices well. If you are covering with a sauce, you probably don't have to apply quite as much since the sauce will be adding flavor as well. 

A good rule of thumb is that if you want the flavor to come through on these crispy pork belly slices, more is better. (and oftentimes, we need to add more just because some may fall off, etc., during the smoking process)