I went to the butcher and purchased a 14 pound pork belly today. It came the the rib cage attached. The butcher removed the ribs and gave them to me as well. So, now, with the 2 racks of ribs I have in the freezer, I will be smoking all 3 racks tomorrow in the AM. Mrs Score dry rubbed them with her own concoction of spices. She won't tell me what she used. LOL. I will post pics of that tomorrow as I toss it on the smoker. I am going to use the 3-2-1 method. I am assuming she used some kind of garlic powder, onion powder, meat tenderizer, etc. As far as the pork belly goes, I cut it in 2 to start. I am curing it with a mix of kosher salt, brown sugar and maple syrup. I will cure it for 5 days. I have pics of that, which I will post in a minute. My question about the pork belly: Once I put it on the smoker, how many hours/temp should I get it to?