Grilled Pork Belly (Smoked & Seared)
Last tested: March 2026
Grilled pork belly is a whole skinless slab seasoned, rested overnight, smoked low and slow at 275°F to 165°F internal, then sliced and seared hard over direct charcoal heat for 2 minutes per side. The fat renders in the smoke, the sear chars the edges, and what comes off the grill is something between smoked bacon and a great piece of beef. Crispy outside, tender through. The whole process takes about 3 hours and most of that is hands-off.
I tested this recipe several ways. Grilling thick raw pieces directly over the coals, smoking the whole slab and serving it warm, and everything in between.
The two-stage method won every time. The texture is better, the flavor is deeper, and it’s the only version that works as meal prep. Smoke it one day, sear it the next, and you’ve got something that holds up all week.
Love cooking pork? Try out some of our other recipes as well, such as Smoked Country Style Ribs, Smoked Butterflied Pork, and also Smoked Party Ribs.
Why This Process Works
- Indirect heat first: Smoking at 275°F renders the fat slowly without drying the meat. By the time the slab hits 165°F internal, the fat has softened enough that the sear crisps it in minutes instead of burning the outside before the inside is done.
- Score before seasoning: Vertical cuts halfway through the slab give seasoning a path into the meat and give you a built-in guide for slicing into uniform strips. Every edge gets bark.
- Rest and chill before slicing: The slab needs to cool completely before you slice it. Chilling overnight firms up the fat, tightens the texture, and gives you a clean slicing surface. It also means the cold slab goes straight onto a screaming hot grill, which is exactly what produces a hard sear without overcooking the inside.
- Direct coal sear: Two minutes per side over direct charcoal heat chars the fat and exposed meat faces. The fat drips and flares. Controlled flare-ups add char without burning. That char is the whole point.
Key Ingredients
- 4 to 5 lb skinless pork belly slab: Skinless is non-negotiable for this method. Skin-on won’t render and char the same way. Look for a slab with even fat distribution, not one that’s 80% fat on one end.
- Sedona Sand seasoning: The Sonoran chile and herb profile works well against the richness of pork belly. Signature Sweet and Smoky Rub is the move if you want a sweeter bark. Both work. Pick one and season generously.
- Wood chunks or chips: Apple, cherry, maple, or pecan for a mild, sweet smoke that complements pork without overpowering it. Hickory, if you want a more assertive, bacon-forward smoke flavor.
- Smoky Sonoran BBQ Sauce (optional): Brush it on after the first flip for a glaze that ties into the Sonoran rub already on the pork. The seared pork belly is complete without it, but it adds a lacquered finish that’s hard to argue with.
How to Make Grilled Pork Belly
Step 1: Prep and score the slab
Remove the skin if still on. Trim any uneven fat from the sides. You want a uniform slab that cooks evenly, not one thick end and one thin. Place fat side up on a cutting board. Using a sharp knife, make vertical cuts halfway through the meat, 1/2 inch apart.
These cuts let seasoning penetrate and give you your slice guide later. Season all sides generously, including into the cuts.
Step 2: Rest uncovered in the fridge
Place the seasoned slab on a wire rack set over a baking sheet. Refrigerate uncovered for at least 4 hours, up to overnight.
The dry air in the fridge draws moisture out of the surface and concentrates the seasoning. This is what gives you a proper bark during the smoke. Not just a seasoned exterior.
Step 3: Smoke to 165°F
Pull the slab from the fridge and pat off any surface moisture. Preheat your grill or smoker for indirect cooking at 275°F. Add wood chunks or chips. Place the pork belly fat side up over indirect heat. Smoke for about 2 to 2.5 hours until internal temperature reaches 165°F. The fat should look soft and the surface should have a set bark.
Step 4: Rest the slab
Pull the slab and let it rest while you crank the grill up for searing. You need it cool enough to handle and you need the grill hot enough to sear hard. This rest also locks the juices in before you slice.
Step 5: Make-ahead option
If you’re cooking ahead, cool the slab completely at room temperature, wrap tightly, and refrigerate overnight. The chill firms up the fat which makes slicing cleaner and the sear crisper. Pull it cold from the fridge and go straight to slicing. No need to bring it to room temperature before the sear.
Step 6: Slice into strips
Use your scored cuts as a guide. Slice into 1/2 inch strips. Season the newly exposed faces with the same rub. Those cut faces are going on the coals. They need seasoning.
Step 7: Sear over direct heat
Open up the vents on a charcoal grill and get the coals hot. On a pellet grill, crank to 450°F. Place the strips directly over the heat with the cut faces toward the coals. Sear 2 minutes per side. Expect flare-ups from the fat. That’s fine. Move strips around if needed but don’t pull them early. You’re building char, not just warming the meat.
Step 8: Glaze and rest (optional)
If using BBQ sauce, brush it on after the first flip and again on the second side as the strips come off. Rest for a few minutes before serving. Slice into cubes or serve as strips.
Pro Tips from the Pit
- Score deep but not through: Half the thickness of the slab is the target. Too shallow and the seasoning doesn’t penetrate. Through the slab and you lose structural integrity during the smoke.
- Fat side up the whole smoke: Fat renders down through the meat as it cooks. Fat side down means you’re cooking the fat against the grate and losing the baste effect.
- Control your flare-ups: Have a two-zone setup even at searing temps. If a strip is flaring too hard, move it briefly to the cooler side, then back. A little char is the goal. Burnt is not.
- Cold slab sears better: If you do the make-ahead option, sear straight from the fridge. The fat has already rendered during the smoke. Going on cold means the outside gets a hard sear before the interior heats through. You get a better crust and the meat stays perfectly tender inside instead of overcooking.
- Season the cut faces: When you slice the slab into strips, those fresh cut faces are unprotected meat going onto direct heat. Hit them with rub before they go on the grill.
What to Serve With Grilled Pork Belly
- Quick Pickled Jalapeños: Pile them on top of strips in a tortilla. The acid cuts right through the fat and the heat is exactly what this needs.
- Smoked Mac and Cheese: Dice leftover strips and fold them in. The char on the pork belly adds texture and smokiness the mac doesn’t have on its own.
- Smoked Baked Beans: Serve the strips alongside a bowl of baked beans. Classic pairing, and the rendered fat from the pork belly is the same flavor profile as what’s in the beans.
- Smoked Baked Potatoes: Load a baked potato with cubed grilled pork belly instead of bacon. It’s a better version of the same idea.
- Grilled Potato Salad: The char on the potatoes and the char on the pork belly are made for each other. Serve the strips sliced thin on top.
- Chipotle Salsa: Spoon it over the strips in a taco or alongside as a dipping sauce. The smoky heat of the salsa and the rendered pork belly fat is a natural combination.
- Charred Salsa Verde: The brightness of the tomatillo cuts through the richness of the pork. This is the move for tacos.
Frequently Asked Questions
Smoke the slab low and slow first. The fat has to render before the sear or the outside chars before the inside softens. A few hours at 275°F does that work. The sear is just 2 minutes per side, creating that crispy crust for the finish. Rushing the smoke produces tough, chewy pork belly.
The full process is about 3 hours. The smoke takes 2 to 2.5 hours at 275°F. The sear is 4 to 5 minutes total. If you’re doing the make-ahead method, split it across two days. Smoke one day, sear the next.
1/2 inch for serving as strips or tacos. 1 inch if you’re planning to cube them for bowls or as a burnt ends-style bite. The scored cuts during prep act as your guide. Follow them and you get consistent strips every time.
Equipment
- Charcoal grill: The preferred setup for the full process. Easy to smoke with wood chunks and crank up for searing. Kettle Grills work very well, and have a lid, which is mandatory.
- Pellet grill: Easier for the smoke phase. Crank to 450°F or finish on a cast iron for the sear.
- Wire rack and baking sheet: For the overnight rest in the fridge. Elevates the slab so air circulates on all sides.
- Sharp knife: For scoring and slicing. A dull knife tears the fat instead of cutting clean strips.
- Instant read thermometer: Pull at 165°F internal during the smoke. Don’t guess.
Try It and Tag Us
Smoke a slab and slice for the week. You’ll find reasons to sear it up for every meal. Tag us on Instagram when you do. Leave a rating below if this helped.
Grilled Pork Belly (Smoked and Seared)
Pork belly smoked at 275°F until tender, sliced into strips, and seared hard over direct charcoal heat for 2 minutes per side. Crispy outside, tender through. Most of the work is hands-off.
- Total Time: About 3 hours
- Yield: About 8–10 1x
Ingredients
- 4–5 lb pork belly slab, skin removed
- 1/2 cup Sedona Sand Fiesta Seasoning (or your preferred rub)
- Smoky Sonoran BBQ Sauce (optional, for glazing)
Instructions
- Trim the pork belly and remove the skin if still on. Place fat side up on a cutting board. Score vertical cuts halfway through the meat, 1/2 inch apart. Season all sides generously, including into the cuts.
- Place the seasoned slab on a wire rack over a baking sheet. Refrigerate uncovered for at least 4 hours, up to overnight.
- Remove the slab from the fridge and pat off any surface moisture. Preheat your grill or smoker for indirect cooking at 275°F. Add wood chunks or chips. Place the pork belly fat side up over indirect heat and smoke for 2 to 2.5 hours until internal temperature reaches 165°F.
- Remove the slab from the grill and let it rest while you increase the heat for searing. For the make-ahead option, cool completely, wrap tightly, and refrigerate overnight.
- Slice the slab into 1/2 inch strips using the scored cuts as a guide. Season the newly exposed faces with additional rub.
- Crank the grill to high heat for direct searing. Place the strips over direct heat and sear for 2 minutes per side. Manage flare-ups by moving strips as needed.
- If glazing, brush Smoky Sonoran BBQ Sauce on after the first flip and again as the strips come off the grill.
- Rest for a few minutes before serving. Slice into cubes or serve as strips. Make-ahead: Smoke the slab, cool completely, wrap tightly, and refrigerate overnight. Sear straight from the fridge the next day for a better crust and perfectly tender interior.
Notes
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Storage: Refrigerate cooked strips in an airtight container for up to 4 days. Reheat on a hot grill or cast iron skillet for 1-2 minutes per side to bring back the crust.
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Serving: Serve as strips, cube for bowls and tacos, or dice and fold into smoked mac and cheese.
- Prep Time: 10 minutes
- Grilling Time: 10 minutes
- Cook Time: 2 1/2 hours
- Category: Pork
- Method: Grilling, smoking
- Cuisine: American BBQ
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size:
- Calories: 712
- Sugar: 0.2 g
- Sodium: 166.8 mg
- Fat: 72.3 g
- Carbohydrates: 1 g
- Protein: 12.8 g
- Cholesterol: 98.2 mg
Brad Prose has been crafting recipes over live fire for 20 years. He’s the author of two cookbooks, Chiles and Smoke and Epic BBQ Sandwiches, and the creator of the original smash burger taco, as credited by the Washington Post, TODAY Show, Good Morning America, and Food Network. Brad is the force behind Chiles and Smoke, the home of Sonoran BBQ: bold flavors built around chiles, smoke, and the traditions of the American Southwest. Follow along on Instagram, YouTube, and Facebook.
