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Author Topic: Rib belly  (Read 730 times)

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Jiggle Racing

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Rib belly
« on: October 14, 2018, 08:42:57 PM »
Trying to decide what to do with this. Any suggestions?

Sent from my SM-N950U using Tapatalk

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triplebq

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Re: Rib belly
« Reply #1 on: October 14, 2018, 09:00:08 PM »
I would add rub and slow smoke it to about 200 degrees. Then add sauce and go to town. If you still have the skin on it you could put it under a broiler or over a direct flame to crispy up the skin.
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Bar-B-Lew

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Re: Rib belly
« Reply #2 on: October 14, 2018, 09:04:22 PM »
Quote from: triplebq on October 14, 2018, 09:00:08 PM
I would add rub and slow smoke it to about 200 degrees. Then add sauce and go to town. If you still have the skin on it you could put it under a broiler or over a direct flame to crispy up the skin.

sorta like pork burnt ends
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Canadian John

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Re: Rib belly
« Reply #3 on: October 15, 2018, 10:09:36 AM »

 Darn good looking belly!   It should cook up well; as above..  I would like to know how it turns out.
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Jiggle Racing

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Re: Rib belly
« Reply #4 on: October 15, 2018, 02:18:32 PM »
I'm leaning towards marinating in chinese char siu, smoke, then grill over charcoal.
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LowSlowJoe

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Re: Rib belly
« Reply #5 on: October 18, 2018, 02:05:41 PM »
I'd like to have a slab of it
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Bentley

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Re: Rib belly
« Reply #6 on: October 18, 2018, 05:12:02 PM »
I believe this is a winner!

Quote from: Jiggle Racing on October 15, 2018, 02:18:32 PM
I'm leaning towards marinating in chinese char siu, smoke, then grill over charcoal.
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Jiggle Racing

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Re: Rib belly
« Reply #7 on: October 22, 2018, 04:24:02 PM »
got sidetracked and had to throw it in the freezer. going to try to get on it this week.
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