Smoked pork belly finished with a buttery hot-honey glaze – sweet heat, rich smoke, snack-worthy flavor.

• 1 whole pork belly (4–5 lbs total), split into two smaller slabs
• Killer Hogs Hot BBQ Rub, for coating the pork belly
• 1 stick (½ cup) unsalted butter
• ¼ cup hot honey
• ½ cup Killer Hogs Vinegar Sauce

Instructions

Pit Temp: 275°F indirect
Final Internal Temp: 202°F

1. Prep the Pork Belly
   Trim any thin edges or loose fat so both slabs cook evenly. Split the pork belly in half for easier handling and appetizer-sized portions.
2. Season
   Apply a generous coat of Killer Hogs Hot BBQ Rub to all sides — top, bottom, and edges. Pat the rub in gently so it sticks.
3. Fire Up the Grill
   Set your pit to cook at 275°F. – For charcoal, build a two-zone fire (coals on one side, cool zone on the other). – For pellet grills, hold a steady 275°F. Cook the pork belly on the indirect side of the pit.
4. Smoke
   Place both slabs on the cool side of the grill. Let them cook about 1½ hours until the surface turns a deep mahogany color.
5. Check Internal Temperature
   Continue cooking until the pork belly reaches 202°F internal. At that point, the fat will be fully rendered and the meat tender and jiggly.
6. Make the Hot Honey Glaze
   In a small saucepan or foil pan, combine: – 1 stick butter – ¼ cup hot honey – ½ cup Killer Hogs Vinegar Sauce Warm until smooth
7. Glaze and Finish
   Place each slab in a small foil “boat” to catch drips. Brush on a heavy coat of the hot honey glaze every 20–30 minutes until it caramelizes into a sticky layer. (Optional: a light dusting of rub over the glaze at the very end can deepen the bark, but it’s not required.)
8. Rest and Slice
   Let the pork belly rest 10–15 minutes before slicing so it holds together. Cut into thick slices or bite-size cubes and serve right off the board.

Ingredients