Bacon --advice?

[GusRobin]

I have 2 pork bellies, cured and drying in the fridge gettiing ready to be smoked tomorrow. Has anyone tried putting any kind of rub on the bellies when smoking them?

[Gizmo]

I haven't.  Would give you a different flavor on the surface.  You might want to try to put in the additional flavorings when curing so that flavor can permeate through the meat.

[Habanero Smoker]

I have and it is very easy to do. I prefer using cracked whole spices as the rub, because when you bite into a cracked spice you really get a burst of flavor. I have use straight cracked peppercorns, and also have tried the cracked pepper mixed with some crack toasted coriander, or crack toasted fennel seed. If using cracked spices you really need to firmly press them into the meat; shortly before you plan to smoke them. A light coating of maple syrup may help them stick to the meat, but I never tried that.

[Tenpoint5]

My next batch I am planning on rubbing one of the bellies down with fresh pressed garlic then smash in some fresh cracked Blk Pepper

[Habanero Smoker]

My next batch I am planning on rubbing one of the bellies down with fresh pressed garlic then smash in some fresh cracked Blk Pepper

I thought of adding herbs and garlic, but I was afraid they would burn before the bacon was done. If you do that let us know how it turns out. That is something I always wanted to try.

[Halifax Aussie]

One of my types of Bacon I call "Maple Glazed Smoked Bacon"
Goes like this

After the cure and clean of the brine I let the peclie (that's how i am spelling it today)  set for 12-24 hours  then  i very lightly glaze with pure maple !
After smoking with cherry for 2hours and bring it up to 150 its tastes like the 8th wonder of the world !

Man i love home made Bacon !

[West Coast Kansan]

I landed with Gizmo on this one...

Let us know what you do and how it turned out.  I would be pretty timid without building on someones experience. 

[GusRobin]

First I will apologize for no pictures. Camera problems. I did one pork bellywith no rub; the other with a rub made with garlic powder, onion powder, and some generic Cajun rub I had in the pantry. Smoked with 2 hrs maple, 1 hour alder. cooked until 140 IT. Cooled, sliced, vac sealed and into the fridge overnight. Fried up thte next morning. I thought they were a little on the salty side (probably need to soak a little longer after the dry cure), but wife said they were perfect. As long as I can get decent pork bellys I am done with store bought bacon.
To answer my own question of to rub or not, I think I will apply rub in the future

[Gizmo]

Awesome,
Extra little soak can make a difference.  I usually cut a small piece off, fry it up and taste it to see if I need a longer soak.
Thanks for the update.