At Dubz Barbecue, the bacon on your plate isn’t coming from a box—it’s made right here in our kitchen from start to finish. The same bacon you enjoy on our burgers, chicken sandwiches, green beans, and mac bites all starts as fresh pork belly and is carefully cured, smoked, sliced, and prepared in-house.
If you’ve ever wondered what makes our bacon taste different, here’s a look behind the scenes at the process.
(Watch the attached video to see the full step-by-step method in action.)
Before it becomes bacon, it begins as a whole pork belly. This cut is rich, flavorful, and perfect for curing and smoking. It’s also the same cut used to make our pork belly burnt ends.
Working from whole pork belly allows us to control the flavor from the very beginning, instead of relying on pre-processed products.
The first step in making bacon is applying a curing blend that includes:
Each pork belly is carefully coated on all sides to make sure the seasoning fully penetrates the meat. The brown sugar plays an especially important role, adding balance and depth that complements the smoky finish later in the process.
Attention to detail during curing makes a noticeable difference in the final flavor.
Once seasoned, the pork bellies are wrapped and placed into refrigeration for four days.
This curing period allows the salt and spices to fully absorb into the meat. It’s a slow step, but it’s essential for creating the texture and taste people expect from true house-made bacon.
Great barbecue is never rushed.
After curing, the pork bellies are rinsed and prepared for smoking.
They are placed in the smoker fat side up, allowing the fat to render naturally as the meat cooks low and slow. This keeps the bacon tender, juicy, and full of flavor from edge to edge.
The smoking process transforms cured pork belly into the rich, savory bacon served throughout the Dubz menu.
Once smoking is complete, the bacon is cooled down to about 30 degrees before cutting. This helps ensure clean slices and consistent texture.
From there:
Nothing goes to waste, and every bite carries the same signature flavor.
Making bacon in-house takes more time, effort, and attention—but the results speak for themselves. Controlling each step of the process means better texture, stronger smoke flavor, and a richer overall experience on the plate.
It’s one of the many ways Dubz Barbecue stays committed to doing things the right way: from scratch, with care, and with flavor that keeps people coming back.
