Honey Glazed Smoked Bone-In Pork Belly Steaks
I decided to smoke bone-in pork belly steaks and glaze them with spicy honey for my 38th birthday this year. Bone-in pork belly, you say? You’ve probably never have seen it before. They sell a ton of it at my local Asian market. For only $4lb. Some of the riblet portion of the spare ribs are attached at the belly; and this is left on, hence bone-in pork belly. I applied a simple brown sugar/salt based dry rub all over the bellies. I let them marinate in the refrigerator for 4 hours, then dry out at room temperature for an hour before smoking. Much like bacon, any wood will work great for smoking the pork bellies. What you choose will give the belly that flavor. I did a mix of hickory and peach woods. Preheat the smoker to 250 degrees. Once heated, add the bellies. Maintain a smoking temp between 225-250 degrees. Smoke the bellies for 2 hours. At that point, brush on a layer of the honey and smoke for 30 more minutes. When finished smoking, let rest before serving. The skin will be inedible, but peels off with ease.
Equipment
- Electric Smoker
Ingredients
- 3-4 bone-in pork belly steaks 1 1/2” thick
Dry Rub
- 1/4 cup brown sugar
- 2 tbsp sea salt
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Honey Glaze
- 3 tbsp honey
- 1/2 tsp cayenne pepper optional
Wood Chips
- peach wood chips
- hickory wood chips
Instructions
- Mix the dry rub ingredients together. Set aside.
- Wash and pat dry the pork belly steaks.
- Dry rub the pork belly on all sides. Let marinate in the refrigerator for 4 hours, flipping every hour. Let the pork belly dry out for an hour at room temp before smoking.
- Preheat the smoker to 250 degrees. Throw the bellies in and smoke for 2 hours.
- Brush a layer of honey on the pork bellies. Smoke for another 30 minutes.
- Pull from the smoker and let rest for 15 minutes before serving.
