Bone-in pork belly..... cooking time?
Hi there all
I'm making a Pork Belly for my wifes birthday tonight.
I've never done it bone-in before and I'm just wondering how long I should allow for it to cook and rest?
Will be doing it on my 22" WSM at around 250ish. It weighs about 4.4 pounds.
Also should I just treat it like an oversized rack of ribs..... mustard, rub etc
I'm planning on foiling it at around 165 with apple juice, brown sugar, honey, and butter. Thoughts please?