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?


Thanks all

Good suggestion, thanks.

Will finish it off in the oven at a reasonably hot temp.....

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Turned out awesome!

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