Prepare the rub.
3 tbs. kosher salt.
3/4 cup brown sugar.
1 tbs. paprika.
2 tbs. chili powder.
1 tbs ground black pepper.
1 tbs. regular ground coffee.
Some people take the skin membrane off, some don't. I didn't.
Cover the pork belly with the rub. Place on a pan or dish and cover it. Refrigerate for 24 hours.
Take out of refrigerator and bring to room temperature.
Bring smoker to 225 degrees. Place fat side up for around 3 hours.
Go for internal temp of 165.
Take out and let it rest for an hour.
I sliced it to use it as bacon.
I did not let it sit in refrigerator for at least seven days
in a zip lock bag turning it over once a day. Both ways turn out very good.
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