British BBQ Society Forums

I never buy pork skin, I buy enough pork to not need any more! The one occasion I did need more it was free from the butchers.

This thread made me hungry so instead of getting spare ribs as planned today, I bought a half belly bone on. Oh yeah.

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Ok, so I did this one. Smoked it at about 250F for 6 hours. Internal temp was around 195F, and it passed the toothpick test so I took it off. Rubbed it the night before, then stuck it on. It tasted OK - I would not say I was 100% enamoured with the flavour. Perhaps I should have injected it. It was tender - but not pull-tender. Bark was nice - I put a layer of brown sugar an hour before the end, and then let it rest in some tin foil and covered in towels for about 40 mins.

Pics (click for larger versions):

Before:



After:



Cut:

A good effort though , I might have to try it and see what flavour can be put into it. Belly can be a bit anemic and relies on all of the rubs/spices that it normally gets lathered on before we cook it.

I would have to agree with ConnorD, it's the one area where (as a home cook/bbquer) I would splash out on rare breed in the hopes a proper porky palate can be achieved

I think in retrospect, I should have added half a teaspoon of cure #1 and turned it into bacon - then hot smoked it. Maybe next time

Oh man, that last pic makes me hunnnngry. Good work man. Belly is such a treat when done properly, melts in your mouth

The BBQ pit boys to the rescue:

Hi All

Ive just picked up a nice big lump of pork belly with bone in, costcos are doing them at the moment, mine was £15 but was 8.3lb.
Will be trying the way described earlier, skin off, trim fat, dry rub then roughly 6-8hrs on the smoker.
Hopefully get some nice juicy big ribs.