First Stab at Pork Belly

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Fire Starter
Original poster
SMF Premier Member
Mar 30, 2015
Central Valley in California
Decided to give Pork Belly a try. Thinking of going with my standard as far as rubs go:

  • Onion Powder
  • Garlic Power
  • Salt
  • Pepper
  • Celery Seed
Cook low and slow until done. Now I decided since this was my first shot not to get a slab. I went with pre-cut from Costco. Anything I should look out for? Plan is to toss em on a sandwhich or turn into burnt ends. Not sure which yet. Might end up being both.


  • thumbnail_IMG_0066 Pork belly.jpg
    thumbnail_IMG_0066 Pork belly.jpg
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Usually, the pre-sliced belly is too thin for burnt ends. And for sandwiches? The jury is out for that. What smoke are you using? Are you looking for a "bacon "profile for the sandwich? Will this be a hot sandwich or cold?
Judging by the pics, guessing better than 1/2" thick and probably more? That package weighs close to 5lbs, right

I would do this.

Rub with what you like. I'd omit the celery but I am no at all a fan of celery seed unless it's used very sparingly.

Hit with smoke on your pit racks. 210-240 for an hour, hour and a half.

Remove from smoker. Put it all in a foil pan. Sauce it just like you would do burnt ends, cover loosely and bake it at 350 for an hour, hour and a half, or continue to roll smoke at 350 for an hour or so.

Call them boneless belly ribs and enjoy. Here is a shot of some I did for a throwdown a while back, these weren't pre sliced but they are no more than 3/4" thick. This is before the final oven finish. I can't find a pic of the sauced and finished product.

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How thick are the slices? That would determine which way I'd go.

I checked the Costco pack I have in the freezer and they're tad over 1" give or take a bit due to slicing variations.

We like to turn these into Hong Shao Rou - Red Braised Pork though your boneless pork ribs look pretty fantastic Hijack73 Hijack73 !
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