Crispy Skin Pork Belly

When it comes to pork belly, texture is everything — and nothing beats that perfect contrast of tender, smoky meat under a shatteringly crispy layer of skin. This version uses Ranch & Rifle’s The A.P. seasoning for an all-purpose punch of salt, pepper, and garlic that lets the pork’s natural flavor shine through.

Ingredients

• 2–3 lbs pork belly, skin on

• Ranch & Rifle The A.P. seasoning

• Kosher salt (for the skin)

• Water (for the roasting pan)

Instructions

1. Prep the pork belly
Start by patting the pork belly dry — the drier the skin, the better your final crunch. Score the skin lightly with a sharp knife in a crosshatch pattern (optional, but helps it crisp evenly).
Season the meat side generously with The A.P. seasoning. Flip it over and cover the skin side with a thick layer of kosher salt. This will draw out moisture as it smokes and help create that signature crisp skin later on.

2. Fire up the smoker
Set your pellet smoker to 275°F and let it come up to temp. We like to use a mild wood like apple, pecan, or oak for this cook — something that complements without overpowering the pork.

3. Smoke low and slow
Place the pork belly skin side up directly on the grates and smoke until the meat starts to take on a deep, golden color and the fat begins to render — about 2½ to 3 hours.
Once the bark looks where you want it, remove the pork belly and brush away the salt crust from the top.

4. Crisp up the skin
Transfer the belly to a wire rack set over a sheet pan. Pour about a half-inch of water into the pan (this keeps the meat moist while you get that last bit of “crunch” on the skin). Return the setup to the smoker and bump the temperature up to 325–350°F. Continue smoking until the skin is bubbly and crisp — another 30–45 minutes.

5. Rest and serve
Let the pork belly rest for about 15 minutes before slicing. Serve it up with your favorite dipping sauce, stack it on sliders, or just snack straight off the cutting board.

Pitmaster Tip:

If you want an extra crackly crust, you can finish the skin under a broiler for a minute or two — but keep a close eye on it. That crisp perfection can turn to char in seconds.