Crispy Pork Skin

Spicy-Sweet, Crunchy Perfection Over Live Fire

There are few things more satisfying than getting pork skin just right: bubbly, crispy, and crackling with flavor. On the Big Green Egg, we harness indirect heat and charcoal smoke to transform pork skin into something unforgettable.

The secret weapon? Ranch & Rifle’s Hot Honey seasoning — giving each bite a kick of heat, balanced by a touch of sweetness.

Ingredients

• 1 sheet of pork skin, with or without a thin fat cap

• 1½ tbsp Ranch & Rifle’s Hot Honey rub

• 1 tbsp baking powder (optional, helps with crisping)

• Kosher salt, to taste

• Olive oil or neutral oil, for light coating

Equipment

• Big Green Egg (or similar ceramic grill)

• ConvEGGtor or other indirect heat setup

• Wire rack or perforated tray

• Sharp knife or scoring tool

• Instant-read thermometer

Instructions

1. Prep the Pork Skin
Pat the pork skin very dry with paper towels. If it hasn’t been scored already, lightly score the fat side in a crosshatch or stripe pattern without cutting through to the skin.

If using baking powder, lightly dust both sides and let sit uncovered in the fridge for at least 4 hours, or overnight. This helps draw out moisture and boosts crispiness.

2. Season
Before cooking, rub the skin side lightly with oil, then generously apply Hot Honey seasoning and a touch of kosher salt.

3. Set Up the Big Green Egg
Set up your Big Green Egg for indirect heat with the ConvEGGtor in place. Stabilize the temperature at 325–350°F.

4. Cook Low & Slow
Place the pork skin skin side up on the rack and close the dome. Let it roast for 1½ to 2 hours, checking periodically. You’re looking for blistering and bubbling skin.

If some areas lag behind, you can lightly brush with oil mid-cook to encourage even puffing.

5. Crisp Finish
Once the skin is mostly blistered, you can remove the conveggtor and give the skin a brief blast of higher heat (400–425°F) for 5–10 minutes if needed, watching carefully to avoid burning.

6. Rest & Chop
Let the pork skin rest and cool slightly to finish crisping up. Then chop into bite-sized pieces with a heavy knife or kitchen shears.

Pro Tips

• Great as a snack, garnish, or taco topping.

• For extra flavor, hit it with a second dusting of Hot Honey after chopping.

• Keep in an airtight container once fully cooled for continued crispness.

Why It Works

The Big Green Egg’s ceramic design and indirect heat setup create the perfect environment for rendering fat and blistering skin, while the Hot Honey rub adds a punch of sweet heat that sets this crispy pork skin apart from anything else you’ve tried.

Cooked up your own batch of fire-kissed cracklin'? Tag us @Ranch.and.Rifle — we want to see how it turned out.