Originally Posted by lashing1c
I have never had Pork Belly before and it tasted like ribs with out the bone which is awesome.
What if I did it fat side down longer in the UDS? Does that grease smoke harm the meat in anyway?
It tastes like ribs because it's basically sitting ribs.
The grease smoke is what you look for in North Carolina BBQ. Not only does it not harm it's AMAZING.