Pork Belly, The New Spare Rib

[Pyrotech]

One of the things I have been cooking a lot lately is Pork Belly, It reminds me of a boneless Spare rib but with more meat.

Shhh.. don't tell my cardiologist.

I Score a cross hatch into the fat cap

A good dusting of dry rub, this is a sweet an spicy blend

I work the meat back and forth so the rub can get down through the scored fat cap.

The meat side gets a dusting of rub as well.

The kettle gets set up for a indirect cook, with a few chunks of hickory thrown in.

The Pork Belly goes in on the cold side of the kettle fat cap up for the whole cook.

I will rotate the belly about half way through to try and cook it evenly.

This one ended up reading 204 once It was pulled from the kettle.

Sometime I will cut the belly into strips to create a boneless pork rib other times I just cutr it inot bite size cubes. and dip them into a sweet and spicy BBQ sauce, or eat them just like this.

 

[jcam222]

Looks great and if I had to pick one thing as my favorite to smoke it would probably be pork belly.

 

[Coreymacc]

Looking good, what is your cruising temperature? I may have to try this.

Corey

 

[jcam222]

Thinking of pork belly reminded me of this porchetta I did. This is on my list for a cheat day soon. If you haven't done this I highly recommend. https://www.smokingmeatforums.com/threads/smoked-pork-belly-porchetta.327949/

 

[voyager 663rd]

Thanks for the idea. Got 2 in the freezer and I think I'll give this a try for one

 

[Pyrotech]

Looking good, what is your cruising temperature? I may have to try this.

Corey

No idea.. the kettle kinda runs where it wants to. I cook more by sight, smell, and touch.

The Mini-WSM has a temp gauge on it, but even then I tend to let the run with the vents wide open, and maybe cut the top vent back to half closed if I need to. Most of the time I am not doing a pure "low and slow" or a pure "hot and fast" more of a Bell curve where I hit both.

 

[Pyrotech]

Thinking of pork belly reminded me of this porchetta I did. This is on my list for a cheat day soon. If you haven't done this I highly recommend. https://www.smokingmeatforums.com/threads/smoked-pork-belly-porchetta.327949/

Gonna have to give that porchetta a try, looks amazing...

 

[kilo charlie]

Dude! That looks SO amazing!

 

[BrianGSDTexoma]

Wow that looks good. Going to have to put that on the list.

 

[Bill'nCrosbyTX]

I'm definitely looking forward to trying my hand at pork bellies. Not sure when they might go on sale, but apparently Sam's Club has them for $3.97/lb. I'll have to get my sister to buy me some.

Those sure look good!

 

[BrianGSDTexoma]

One of the things I have been cooking a lot lately is Pork Belly,

You talked me into it. Picked up a small belly today

 

[912smoker]

Now that's Pork Perfection

Keith

 

[Bill'nCrosbyTX]

I did it! It was wonderful. When it was done (203 or so), I basted it with a sauce of apricot preserves, ground chipotle, cilantro, maple syrup, and W sauce and smoked another 15 minutes.

Now I'm hooked. I rubbed mine with my go-to pork rub, but I saw a You-Tuber did one with SPG. I may try that, but not sure if I want to mess with perfection! Thanks @Pyrotech for the inspiration.

 

[sandyut]

Man that looks good! My cardiologist would fire me...

 

[Pyrotech]

Man that looks good! My cardiologist would fire me...

Mine tried to kill me... during the follow up, post heart attack, he rewrote the the dosing for the insulin I was on at the time to a fatal dose. I took his instructions to my Primary doctor and asked why he wrote the dosing instructions for a fatal dose.