What rub do you use on hot smoked bacon (pork belly)?

[paleoman]

Hi,

I'm at the start of dry curing another pork belly (~5 lbs) to make more bacon. I will apply a rub, and then hot smoke in a few weeks. So far, I've tried these for rubs that I found searching on the internet...

• Classic Blend: Smokey flavor, not too hot. Good. Guessing at 2:1 for these. Using on 3lb 4oz piece with Cherry. Had 1/3 left over.
  
  • 2 Tablespoons black pepper (table grind)
  • 1 Tablespoons garlic powder (granulated)
  • 1 Tablespoons onion powder (granulated)

• Sweet and Savory Blend: Sweet with a hint of spice. Good, better than Classic. They had for 5 lbs, I'm reducing and tweaking. Using on 2 lb 10 oz piece with Cherry.
  
  • 2.5 Tablespoons brown sugar (will try dark)
  • 2 Tablespoons maple syrup
  • 1 Tablespoons cracked black pepper (used plain black pepper - table grind)
  • 3/4 teaspoons red pepper flakes

• Smokey: Very good. Used Hickory pellets
  
  • 1/8 cup dark brown sugar?
  • 1 tablespoons smoked sweet paprika,
  • 1/2 tablespoon garlic powder,
  • 1/2 teaspoon cumin seeds (I had powder)

• Spicy: Great. Used Hickory, Mesquite pellets.
  
  • 3/4 (incr from 1/2) teaspoon Cayenne pepper,
  • 2 tablespoons black pepper,
  • 1 tablespoon onion powder,
  • 1 tablespoon garlic powder.

I like the spicy one (last on list) the best, so far. I'd like to try an even more spicy rub for fun (someone gave me Jalapeno bacon that was wonderful), and wouldn't mind playing with a sweet/smokey rub as well.

What rub mixtures do you use?

Let me know what you use, and maybe I'll give it a try with this next belly!

 

[pc farmer]

Is this missing pictures?

 

[ifitsdeadsmokeit]

This is my fave combo
Equal parts granulated garlic, white pepper
Half part habanero powder