Pork Belly on the BBQ — Recipe with Dry Rub | Crispy Bark

Pork belly is the most underrated cut of pork on the BBQ. Its high fat content results in incredibly juicy, tender meat — and with a dry rub, you get a crispy, dark bark you won't soon forget. Easier than pulled pork, more spectacular than a chop. This recipe always works.

What do you need?

Ingredients (for 4 people)

  • 1–1.5 kg pork belly (with or without skin — see tips)
  • 4–5 tablespoons dry rub of your choice (see below)
  • Optional: 1 tablespoon oil to help the rub adhere
  • Optional: a splash of apple cider vinegar or apple juice for extra tenderness

Equipment

  • BBQ (charcoal or gas)
  • Meat thermometer (highly recommended)
  • Sharp knife for scoring the skin
  • Aluminum foil

Which dry rub to use?

Pork belly has a rich, fatty flavor that calls for rubs with depth. These are our top choices:

  • Memphis BBQ Rub — Sweet and smoky, classic American. The brown sugar caramelizes beautifully on the fat, creating a deep, dark bark. The standard choice for pork belly.
  • Toscana Fire — Roasted fennel seeds, smoked paprika, cayenne. Italian-inspired and surprisingly good on pork belly. Fennel and pork are a classic Mediterranean combination.
  • Carolina Gold — Mustard-based, slightly acidic. The acidity cuts through the fat of the belly and gives a golden-yellow, unique bark.
  • Jamaican Jerk — Spicy, aromatic, Caribbean. For those who want something more adventurous — gives pork belly an unexpected but great twist.

→ Complete overview: which rub suits which meat?

Step-by-step recipe

Step 1 — Preparation (15 minutes + marinating time)

  1. Score the skin (optional but recommended) — if the pork belly still has skin, score it in a diamond pattern with a sharp knife. Not too deep — only through the skin, not into the meat. This helps the rub penetrate and gives a crispier result.
  2. Pat the pork belly dry with paper towels on all sides.
  3. Optional: rub a thin layer of oil over the meat.
  4. Rub generously — all sides, including the edges. Press down firmly. Rub the rub into the scored diamond pattern of the skin as well.
  5. Let it marinate — at least 1 hour at room temperature, or overnight covered in the refrigerator for the deepest flavor.

Step 2 — Low & slow on the BBQ (2 to 3 hours)

  1. Prepare the BBQ for indirect heat: coals on one side, pork belly on the other side. Lid closed.
  2. Aim for a temperature of 150–160°C (300–325°F).
  3. Place the pork belly on the indirect zone, fat side up.
  4. Cook for 2 to 2.5 hours over indirect heat. Don't open too often — each time you lose heat.
  5. Optional: baste after 1.5 hours with a splash of apple cider vinegar for extra tenderness and a slight acidity.

Step 3 — Crispy bark (20–30 minutes)

  1. When the internal temperature reaches 70–75°C (158–167°F), move the pork belly to the direct zone (above the coals).
  2. Cook for another 10–15 minutes per side over direct heat for a crispy, dark bark.
  3. Keep a close eye — the sugar in the rub can burn quickly. Turn regularly.
  4. For extra crispy skin: place the pork belly directly over the coals for the last 5 minutes with the skin side down.

Step 4 — Check for doneness

  • Internal temperature for juicy meat: 70–75°C (158–167°F) internally
  • Internal temperature for extra tender (pulled-style): 88–93°C (190–200°F) internally — the meat will almost fall apart
  • Visual: the bark is dark brown and crispy, the fat is melted and glistening

→ How to measure internal temperature? Practical guide
→ Complete guide: BBQ temperatures & cooking times

Step 5 — Rest and serve

  1. Remove the pork belly from the BBQ and let it rest for 10–15 minutes loosely covered with aluminum foil.
  2. Slice into pieces about 1–1.5 cm (0.4–0.6 inches) thick and serve immediately.

Pork belly in the oven

No BBQ? Pork belly also works great in the oven:

  • 150°C (300°F) with aluminum foil, 2–2.5 hours
  • Remove foil, 220°C (425°F) grill function, 15–20 minutes for a crispy bark

→ BBQ without a garden — oven, grill pan & air fryer: complete guide

Serving suggestions

  • Sliced — as a main course with coleslaw and cornbread
  • Diced — as BBQ burnt ends (caramelize the cubes for an additional 30 minutes over direct heat)
  • In a bao bun — with pickled cucumber and hoisin sauce for an Asian twist
  • On a platter — in thin slices as a snack

Tips for the perfect pork belly

  • Fat side up during cooking — the fat melts and bastes the meat from above
  • Not too high temperature — 150–160°C (300–325°F) is key for tender meat. Too hot = dry and tough
  • Score the skin — gives a crispier result and allows the rub to penetrate better
  • Patience — pork belly needs time. Don't rush it
  • Marinate overnight — letting the rub sit overnight gives the deepest flavor

→ The Bark and the Smoke Ring: what is it and how does it form?

Frequently asked questions

How long does pork belly take on the BBQ?

Allow 2 to 2.5 hours at 150–160°C (300–325°F) indirect, followed by 20–30 minutes over direct heat for a crispy bark. In total, approximately 2.5 to 3 hours.

What internal temperature does pork belly need to be done?

70–75°C (158–167°F) for juicy slices. 88–93°C (190–200°F) if you want to serve the meat pulled-style.

With or without skin?

Both work. With skin, you get an extra crispy layer — score it in a diamond pattern for the best result. Without skin, the bark from the rub itself is the highlight.

What are burnt ends?

Burnt ends are cubes of pork belly that are caramelized extra long over direct heat. They are crispy on the outside, tender on the inside, and irresistibly delicious. Cut the cooked pork belly into 3x3 cm (1.2x1.2 inch) cubes and place them over direct heat for another 20–30 minutes, turning regularly.

More pork inspiration

Ready to start?

Choose your rub and make the best pork belly you've ever eaten this weekend.

→ After the BBQ: leftover processing, rub storage & cleaning