Sweet Heat Pork Belly Skewers Recipe

These pork belly skewers from our "American Flame" BBQ box are the kind of recipe that instantly elevates your backyard cook into a full-on BBQ experience. Pork belly is already rich and indulgent, but when you give it time over the smoker, letting that fat slowly render and baste the meat from within, it transforms into something incredibly tender with a deep, smoky backbone. This recipe leans into that richness and balances it with layered seasoning and a perfectly timed glaze that builds flavor without overpowering the pork.

The foundation starts with The Rocks by Whiskey Bent BBQ, which brings a bold, savory profile that anchors every bite. It is complemented by the herbaceous, buttery notes of Hi-West Buttery Montana Herb Seasoning, adding a subtle aromatic lift that keeps the flavor from feeling too heavy. Together, they create a crust that develops beautifully during the smoke, setting the stage for the final glaze.

That glaze is where this recipe really shines. A blend of Lane’s Southbound Sauce and Chicago Fire BBQ Sauce by Old Southern BBQ delivers a sweet heat profile that builds gradually. You get a touch of sweetness up front, followed by a gentle kick that lingers just enough to keep you coming back for another bite. Brushing it on at the right moment allows it to caramelize into a glossy, lacquered finish without burning, giving each skewer that signature sticky BBQ texture.

Whether you are cooking for a weekend crowd or just looking to sharpen your BBQ technique, this recipe delivers both flavor and visual impact. It is a perfect example of how layering seasonings, managing heat, and timing your glaze can turn a simple cut like pork belly into a standout dish.

BBQ|

Grill or Smoker

Sweet Heat Pork Belly Skewers Recipe

Author:

Gary - Grill Masters Club

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Servings

4-6

Prep Time

30 minutes

Rich, smoky pork belly meets layered sweet heat in this bold backyard showpiece. The Rocks by Whiskey Bent BBQ builds a savory base, Hi-West Buttery Montana Herb Seasoning adds aromatic depth, and a balanced glaze of Lane’s Southbound Sauce and Chicago Fire BBQ Sauce creates a lacquered finish with just the right kick.

Ingredients

• ½ Cup Lane’s Southbound Sauce
• ½ Cup Chicago Fire BBQ Sauce by Old Southern BBQ
• The Rocks by Whiskey Bent BBQ
• Hi-West Buttery Montana Herb Seasoning
• 2–3 Pounds Pork Belly, Skin Removed
• Wooden Skewers (Soaked 30 Minutes) or Metal Skewers
• Olive Oil (we prefer Graza “Sizzle” EVOO)

Directions

1. Slice pork belly into 1–1½ inch cubes (or 4-inch strips about ¾–1 inch wide), keeping thickness as even as possible.

2. Thread pieces onto skewers, leaving a little space between each piece for even cooking.

3. Lightly brush with olive oil. Season generously with The Rocks by Whiskey Bent BBQ, then lightly dust with Hi-West Buttery Montana Herb Seasoning. Let rest 20–30 minutes while the smoker preheats.

4. Preheat smoker to 275°F using oak, pecan, almond, or mild hickory wood.

5. Place skewers directly on the grates and smoke 1½–2 hours, flipping once halfway through, until the fat begins to turn translucent and internal temperature reaches 175–185°F.

6. In a small bowl, combine Lane’s Southbound Sauce and Chicago Fire BBQ Sauce by Old Southern BBQ.

7. Brush skewers lightly with the glaze and return to the smoker uncovered for 20 minutes. Apply a second light coat and continue cooking 15–25 minutes more, until the sauce tightens, caramelizes, and internal temperature reaches 195–203°F and the pork belly is probe tender.

8. Remove from the smoker and rest 5–10 minutes before serving.