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

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paleoman

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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.



  • 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!
 
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Is this missing pictures?
 
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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.
 
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.
 
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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.
Not a fan of cayenne either, but as a close replacement I use Chile de Arbol which has an incredible true Chile flavor and is just slightly hotter than cayenne. If you get some good Hatch hot red powder it’s delicious too but not as Spivey as the Arbol.
 
I'm smoking today, trying a sweet rub this time with honey, dark brown sugar, cumin, sweet paprika, and red pepper flakes. Will see how it comes out.

I do want to try the Jalapeno flavor @isla mentioned next time.
 
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