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

 

[paleoman]

View attachment 728036
Is this missing pictures?

Should just be a bullet list of ingredients…

 

[mneeley490]

I like using dried Hatch chilie flakes that I buy at Trader Joe's.
Also used a Black Forest spice blend once, that was pretty good.
Otherwise, if I'm not doing straight maple flavor, it's just coarse ground pepper.

 

[isla]

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!

Sounds like you’ve already got a really solid handle on this — those blends all make sense, and it’s clear you’re paying attention to how smoke, sweetness, and heat play together. Pork belly is such a forgiving canvas that it’s fun to keep pushing things.


Since you liked the spicy rub best, here are a couple of directions that build on that without just being “more cayenne.”


For jalapeño-style heat, dried jalapeño powder or chipotle powder is the key. Fresh jalapeños don’t really survive curing and smoking the way you want, but the dried forms absolutely do. A rub I’ve had great results with is:

• Black pepper (still the backbone)
• Garlic powder
• Onion powder
• Chipotle powder (for heat + smoke)
• A small amount of ancho chili powder to round it out
• Optional: a pinch of coriander for brightness

It gives you that warm, lingering heat with a smoky depth that feels very “jalapeño bacon” without being sharp or bitter.


If you want to go hotter but still balanced, try layering heat:

• Black pepper
• Cayenne (less than you think at first)
• Aleppo pepper or Korean gochugaru if you can get it
• Garlic powder
• Smoked paprika

That kind of mix builds heat gradually rather than punching you in the face, which works really well once it hits the smoke.

 

[zwiller]

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

Not a flavored bacon guy but this sounds insanely good.

IMO the key to a good spicy mix is ditching the cayenne (and the often used paprika) and instead using a quality chili powder. Brings way more flavor than you think. OMG wish I knew this years ago... New Mexican Red is currently my fave.