Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[cookingjnj]

Hi all..... looking for some ideas.  My wife picked up a package of sliced bone in pork belly (about 1/3 inch thick) she wants me to cook up tomorrow.  No time to brine, so looking for a few ideas from the experts.  I was thinking about using a rib rub and putting on the smoker at 225 for a nice smoke flavor until done cooked through, then brushing with maple syrup or brown sugar and rib rub, and searing for crispness?

[Bentley]

Sounds like a plan, Asian is about the only other way I do it!

[cookingjnj]

I like that idea too.  Been Jonesing to make a rack of Asian BBQ spares, you make a great suggestion, one I did not think of this time.

[triplebq]

I have never seen bone in pork belly. When I cook pork belly I do bacon bites. Very simple to do.

1. Cut belly into 1 inch strips
2. Soak strips in water for 3 hours to remove salt (optional)
3. Put on smoker @ 275 for 1 hour. Turn strips over
4. Smoke until temp reaches 200 degrees
5. Add BBQ sauce and pull after sauce tightens up
6. Cut into cubes for serving

Of course in your case you couldn't cut into cubes. I guess yours would be bacon strips.

[Bobitis]

Bone in a belly? Never seen that in any animal. Weird...

You sure it's not a butt?

[Quadman750]

.

[cookingjnj]

I done steered everyone wrong, wife actually picked up sliced bone-in Rib Belly.  Oh well, still gonna cook it up good with a couple Italian sausages.   I will try to have pics of the cook later.

 [ Invalid Attachment ]

[cookingjnj]

Update ---- 
So I cooked off the rib belly tonight along with a couple of hot and sweet Italian sausage.  It came out really good, although I think next time I will try brushing with BBQ sauce and keep on the smoker until sauce sets, as triplebq indicated in his post.  The rib belly was not nearly as tender as pork belly, more like pork chop, but still pretty good.
Here is what I did:
1.) Brushed both sides with maple syrup
2.) Lightly coated both sides with Dan's Backyard BBQ rub with a little extra brown sugar (any rib rub would do the job)
3.) On the cooker at 225 for 1 hour -- both the rib and the sausage
4.) Turned and continued for an additional 1 hour -- both the rib and the sausage
5.) Reversed sear on both side to get some grill marks and caramelized -- cheated and used the gasser to sear
6.) Plated with a few sides and hmmm hmmm good.

Getting started on the cooker
 [ Invalid Attachment ]

Presentation for plating
 [ Invalid Attachment ]

Dinner
 [ Invalid Attachment ]

[triplebq]

Nicely done!