Rib Pork Belly Question

[polishmeat]

All,

Just bought a 4 pound rib pork belly, but did not realize that I need to brine it and smoke it real low.

What would happen if I just tossed some rub on it and put it in the smoker right away at 225, until internal temp is ok. Would it still be OK, tase decent?

 

[fire it up]

Should be ok.
Would have been nice if you could have rubbed overnight but long as you have the cut I am thinking of you can cook it just fine at 225.

 

[pineywoods]

If your talking about a regular pork belly it will render most of the fat out of it at temps of 225. A pork belly for bacon has to be cured for low temp smoking then cooked to temp when ready to serve. If you try to low temp smoke it without curing it you would be asking for lots of bad things like bacteria growth and illness

 

[fire it up]

Any pics of what you're working with polish?
Anything like this?
http://www.berksupreme.com/berkshire...25718C005384B3

 

[polishmeat]

Fire it up,

It actually says "rib pork belly" on the label, but it's more of a regular pork belly with the rib on top of it. It looks like the picture below, with the skin and all, but the rib on top of it. . I rubbed it down and put in the smoker at 230. Should I leave it with the skin down on up?

 

[pineywoods]

Now thats interesting I've never seen that cut of meat before please post some finished Qview for us

 

[fire it up]

Now having never cooked one of those my answer isn't definitive but I would do it ribs down fat up.
Though even with regular ribs that is a highly debated subject.
Make sure you keep track of how things went so you know in the future and can also help others who may come across the same thing with similar questions.

 

[flyhigh123]

that looks like divine swine... Mmmmm

 

[mballi3011]

Those look awesome there martin. I;m going to ask the butcher I go to if I can find some of those things for sure.

 

[warthog]

Wow, that looks real interesting. Lets see the final product.

 

[patsy yates]

hi i did one last week in slices covererd them in mustard and jonnys 220 for 3 hrs had them the next day and put some of them on a blackbean stew with tomato and choritzo and smoked chicken bits i had over , doing a full one tomorrow its a really cheap cut over here £3.00 a kilo goes nice on the grill with chinese spices also.

 

[patsy yates]

i have had a thought!!!! its ok it didnt hurt,  i buy mine from costco in the uk , so if anyone has a costco close it may be worth a look :)

 

[patsy yates]