After laying down an even coat of Meat Church’s Holy Voodoo rub for sweet heat and, Oakland Dust’s Chili Lime rub for a savory citrus. Smoked on the Ole Hickory Ultra Que Smoker at 300ºF for 3 hours. As the pork belly tacks up, sprinkle more rub on to build up a bark for added texture to the tender pork belly.
After the Pork Belly is finished cooking, add Texas Pepper Jelly’s Rib Candy Pineapple Habanero Glaze over all of it as a finishing touch.
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