When you’re chasing the perfect smoked BBQ pork belly, pre-made rubs sometimes fall short. On this episode of Dad Got This, I went into the lab and developed my own signature blend — Dad Rub 1.2 — specifically to create deep bark, balanced sweetness, and an unmistakable smoky depth.
The target was simple: a shiny, flavorful bark with a sweet-smoky profile that wins over even the most particular eaters.
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All of this was cooked on the dependable Kamado Joe, which provided steady, controllable heat for this long smoke.
This smoked BBQ pork belly is skinless and prepared low-and-slow to soak up smoke and build bark rather than producing a crackling skin. I started Dad Rub 1.2 with brown sugar for caramelized sweetness, added garlic and onion granules for savory depth, and balanced the mix with black pepper and salt. For color and smoke notes I used smoked paprika, a touch of cayenne for gentle heat, and coffee grounds to deepen flavor and help form a robust crust.
Kamado Joe Smoked BBQ Pork Belly
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Ingredients
- 5.75 lb pork belly Skinless
- 3 tablespoon honey mustard for binder
- 1 cup Dad Rub 1.2 See Note for Recipe
Instructions
Prep the Pork Belly
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Pat the pork belly dry with paper towels to remove moisture from the cryo-pack. Coat lightly with honey mustard on all sides. This helps the rub adhere and adds a subtle tang.
Season Generously
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Sprinkle Dad Rub 1.2 evenly over the pork belly, pressing it gently to adhere. Be generous — this cut benefits from a bold, sweet-savory seasoning.
Get Smoking
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Set your Kamado Joe for indirect smoking at around 250°F (121°C) to 300°F (149°C). If you have a slow-roller or heat deflector, use it. Add plenty of smoking wood to maintain flavor throughout the cook. Place the pork belly fat-side up on the grate and smoke for 3–4 hours, or until the internal temperature reaches 195–203°F (90–95°C) and the meat probes tender like butter.
Rest and Serve
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Remove the pork belly from the grill and let it rest, loosely tented, for at least 30 minutes. Slice, serve, and enjoy the praise.
Video
Notes
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis on social to show your results!A few less obvious ingredients elevate this rub: a small amount of MSG for flavor lift, celery salt to encourage a nice smoke ring, and a whisper of cinnamon for a subtle, intriguing note. Ground mustard helps with bark development. After tasting and adjusting salt, pepper, brown sugar, and coffee, Dad Rub 1.2 reached the balance I was after.
The pork belly used here was just under 6 pounds, trimmed and skinless so it would readily absorb seasoning and smoke. After patting it dry, I applied a thin layer of honey mustard as a binder and pressed the rub on generously. The belly was smoked fat-side up to let rendered fat baste the meat while the exterior developed the deep crust I wanted.
What makes this approach enjoyable is the flexibility: tweak the heat with more cayenne, deepen color with extra smoked paprika, or darken the bark by increasing coffee. Barbecue is an exercise in flavor engineering and sharing that with friends and family. On this cook, the combination of technique and seasoning delivered the results I was aiming for.
Ingredient and Equipment Links:
Interested in a Kamado Joe?
Visit the Kamado Joe website for models and details.
Looking for specialty meat options? Check reputable suppliers for what’s available near you.
Did you know Dad is on YouTube?
Find the channel for full video tutorials, tips, and behind-the-scenes footage of recipes like this.