Tried cooking pork belly a new way last night. Sliced about 3/8" and applied rub. Smoked @180 for 2 hours and then I applied a BBQ sauce and wrapped in foil pan for 1 hour @ 250 degrees. Took out of foil pan and put back on smoker for 15-20 minutes for BBQ sauce/glaze to set up. The fat was rendered perfectly, and it had a great taste. I liked it better than pork belly burnt ends.
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Originally posted by Redbeard31 View PostI have smoked them whole, but never have sliced them first. I need to try that.
I am not a fan of the burnt ends because they end up too sweet and rich. I prefer just the smoke flavor.
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Originally posted by BowCrazy View PostWonder if this would work with ribs? Slicing them then cooking??
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