Smoked and Grilled TexasBBQRub Pork Belly
Pork belly smoked low and slow until fork-tender, then blasted with high heat to crisp the skin into crackling. The TexasBBQRub and Worcestershire coating creat
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Cooking tools:
- Smoker
- Grill
- Instant-read thermometer
- Chef's knife
- Cutting board
- Pastry brush
- Aluminum foil
- Paper towel
- Measuring cup
- Measuring spoon
- Kitchen timer
- Refrigerator
Ingredients
- 2 lb pork belly, skin scored in a cross-hatch pattern
- 1/4 cup TexasBBQRub (Original or Grand Champion)
- 2 Tbsp Worcestershire sauce (or yellow mustard) for the coating
- 1 Tbsp olive oil (optional, to help rub adhere)
- 1/2 cup apple juice (for a light mop)
- Wood chips/chunks: 1 part apple, 1 part hickory (or cherry for a milder smoke)
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