Ingredients

  • 2 lbs, Pork Belly, Fresh – Skinless
  • ¾  Cup, Oink Rub, 5280 Culinary – Season to taste
  • ¾  Cup, Rub a Dub, 5280 Culinary – Season to taste
  • Taste, Fire Honey, 5280 Culinary
  • Taste, High Altitude BBQ Sauce, 5280 Culinary

Grill & Cooking Supplies

Tools

Supplies

Prep Instructions

  1. Remove the pork belly from the package and rinse with cold water. Place into a large pan or onto a cookie sheet
  2. Pat dry with paper towels and allow the belly to rest and dry out for about 30 minutes
  3. Next turn the belly over so that the meat side is facing up
  4. Place the pork belly
  5. Using a boning knife, cut the pork belly into 2” wide strips, then turn and cut into 2” cubes
  6. Place the belly cubes into a large stainless steel bowl
  7. Season as heavy or as light as desired with the 50/50 Oink / Rub A Dub Blend
  8. Sprinkle the rub heavier for a stronger flavor, or lightly for a lighter flavor
  9. Allow the belly to sit at room temp with the rub for about 20 minutes
  10. Toss belly cubes again to mix the rub in better
  11. Place the cubed pork belly in plastic wrap and place in the fridge. Allow the pork belly cubes to “marinate” for at least 24 hours

Cooking Instructions

  1. Load your Traeger with Mesquite or Hickory Pellets
  2. Dial your Traeger Ironwood to 180 degrees and press ignite. Allow to reach temp of 180
  3. Place the belly cubes onto a perforated pan – we use the Traeger pan
  4. Smoke the pork belly for about 2.5 hours or until desired smoke level is reached
  5. Turn up the temp to 300 and roast for 40 minutes to 1 hour – or longer for darker burnt ends
  6. Remove from the smoker, season with a little more of the rub, then place into a stainless steel bowl
  7. Toss the belly cubes with the Fire Honey and High Altitude BBQ sauce to taste
  8. Next place the pork belly cubes into a foil pan, place back into the smoker for 15 minutes to set the bbq sauce and rub
  9. Remove from the smoker and allow to rest for 5 minutes
  10. Serve