This is my version of Chef Tom’s
recipe from All Things BBQ. All the ingredients were the same as he used, but my cooking
technique is somewhat different.
The 3-pound belly from Porter Road Butcher was coated with Greenade Tangy Green Chile Sauce and I then coated it with
Oakridge BBQ’s Smokey Chile Lime rub. Put into the refrigerator for an overnight rest.
We made up the grilled pineapple Pico to also rest overnight. I grilled the pineapple and also grilled the jalapenos, which he didn’t do.
I am using my Backwoods Smoker Chubby 3400 today. I am burning KBB with cherry and pecan wood. I will be cooking at 250
the entire cook.
Pork belly on the smoker at 9:30 AM. I will check on it in about 2 hours.
2.5 hours into the cook and the belly is ready to wrap. I added a little Cattleman’s Grill 8 Second Ride to the wrap to give the
belly a bit of a kick.
Another 2 hours and the belly is probe tender and reading an internal temperature of 206. Time to pull it off the smoker and
let it rest for about 20 minutes. Pork belly is sliced and ready for a late lunch.
My plate with some homemade potato salad and baked beans.
Absolutely mouthwatering delicious! We definitely prefer the belly cooked this way then as burnt ends. Burnt ends are great but
this way knocks it out of the park!
