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Home » JRE MMA Show #176 with Dustin Poirier (Transcript)

JRE MMA Show #176 with Dustin Poirier (Transcript)

Editor’s Notes: In this episode of the JRE MMA Show, Joe Rogan sits down with UFC legend Dustin “The Diamond” Poirier to reflect on his storied career and life beyond the Octagon. The two dive into the physical toll of extreme weight cutting, the evolution of MMA training since the “early days,” and Poirier’s transition into becoming a “civilian” as he focuses on his family and business ventures. From jumping guillotines to his thoughts on potential boxing matches and the future of his hot sauce brand, this deep dive offers an intimate look at one of the sport’s most respected warriors. (Mar 17, 2026) 

TRANSCRIPT:

Welcome and Catching Up

DUSTIN POIRIER: What’s happening, bud?

JOE ROGAN: My friend.

DUSTIN POIRIER: Good to be back, bro.

JOE ROGAN: Dustin Poirier, the light heavyweight.

DUSTIN POIRIER: It’s thick, boy. Summer.

JOE ROGAN: You looking healthy, son.

DUSTIN POIRIER: Yeah, like 190, man.

JOE ROGAN: You look good, man.

DUSTIN POIRIER: I feel good, dude. It feels good to eat and not count carbohydrates and calories.

JOE ROGAN: Yeah, we were talking about that. Where you, like, still, a little part of you looks at meals and goes, well, I mean…

DUSTIN POIRIER: For the last 20 years, I’ve been macro, and I knew I had a fight coming up. Even if I didn’t have a fight, I had to be in striking range from 155.

JOE ROGAN: Right.

DUSTIN POIRIER: So I was always looking at the back of every label, being real cautious of what I eat. It’s ingrained in my daughter now. When we go to Whole Foods, she’ll grab something off the counter and say, “Dad, it only has three ingredients.” Like, she knows what’s up.

JOE ROGAN: Well, it’s good to think that way anyway.

DUSTIN POIRIER: For sure.

JOE ROGAN: Especially with the ingredients.

DUSTIN POIRIER: Yeah, that’s the first thing she goes to. If she wants some chips, it only has five ingredients. That’s like a thing for her when we’re shopping.

JOE ROGAN: Yeah. Well, that’s smart, man. That’s cool. You’re raising them right.

DUSTIN POIRIER: Trying to. I’m trying to put the stuff I learned in fighting, all the years, to use.

The Problem with Weight Cutting in MMA

JOE ROGAN: It is kind of crazy. I think it’s the worst thing about fighting is the weight cutting. Do you imagine if everybody just — first of all, tell me if you agree, but I think the UFC needs way more weight classes.

DUSTIN POIRIER: I do, too.

JOE ROGAN: Way more.

DUSTIN POIRIER: I do, too. Because the gaps are so big. If you look at boxing compared to mixed martial arts, the jumps in weight are so big from each weight class. But also, all the shows they’re putting on, they’d have more titles, more belts, more big fights. But also, man, with that, there’s going to be a lot of people trying to cut a little bit extra, trying to be double champ in every weight class. I think it does cause more confusion.

JOE ROGAN: Yeah, but that’s better than the extreme weight cuts. The extreme weight cuts are — you saw that dude, a few, I guess it was about three events ago, who face planted and got removed off the card.

DUSTIN POIRIER: Yeah.

JOE ROGAN: That is crazy. You’re getting someone to the brink of death 24 hours before they have an MMA fight, which is one of the most dangerous sports in the world, for sure. And you’re doing something to your body to extremely weaken it 24 hours before you fight. It’s bananas, dude.

DUSTIN POIRIER: I did it so many times. You preach it to the choir. I know, but there’s been so many times I felt like that. Like, stand up too quick after a weight cut, and I’m like, I might go down.

JOE ROGAN: Oh, dude. I mean, I can only imagine. When you see someone like Pereira that’s cutting like 25 pounds and more when he was at 185 — I mean, that guy was fighting inside the octagon at 225 and weighing in at 185, 24 hours before. That’s crazy.

DUSTIN POIRIER: And even when he’s big, he’s lean. It’s not like he’s fluffy.

JOE ROGAN: Well, they say that when you’re muscular, it’s easier to cut weight.

DUSTIN POIRIER: More water. Water, yeah.

JOE ROGAN: Yeah. Which is counterintuitive. You see a fat guy, you’re like, oh, that guy can cut weight. But you really can’t because you can’t deplenish — replenish your fat.

DUSTIN POIRIER: Right. Not in a training camp’s time. Eight weeks, ten weeks. You can’t lose like 30 pounds of fat.

JOE ROGAN: But I don’t think “deplenish” is a real word.

DUSTIN POIRIER: You can dehydrate yourself.

JOE ROGAN: I don’t think “deplenish” is a word. Well, if you can replenish, right? But no one says “deplenish.”

DUSTIN POIRIER: Can you plenish?

JOE ROGAN: No, you say deplete. But I just threw it out there like it was real. I don’t think “deplenish” is a word. Is that a word? Yeah, it is. I don’t think I ever used it that way. Oh, okay.

DUSTIN POIRIER: Nice, man.

JOE ROGAN: Nice. I got lucky. That was just luck.

More Weight Classes and the California Model

JOE ROGAN: But I talked to Hunter about it — Hunter Campbell. And we’re trying to figure out a way — it has to be more weight classes. I mean, California instituted a bunch of different weight classes. I think they were doing it every ten pounds.

DUSTIN POIRIER: I think California also did, like, a percentage of your body weight. Like, I don’t — what was it, 15, 20? You couldn’t dehydrate more than that.

JOE ROGAN: That guy Andy Foster is on the ball.

DUSTIN POIRIER: And I think that’s good. 20 or whatever — some kind of rule where guys aren’t cutting 50 pounds.

JOE ROGAN: 47.