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My opening cook is pork belly burnt ends, but I started with breakfast this morning :-D:
Five pound pork belly - I rubbed the belly with McCormick Memphis Pit, and smoked over apple wood for 4 hours.
I cubed, added some Oakridge Competition Rub, and sauced with Stubbs original. They're back on the pit to get happy for an hour or so. :-D
Five pound pork belly - I rubbed the belly with McCormick Memphis Pit, and smoked over apple wood for 4 hours.
I cubed, added some Oakridge Competition Rub, and sauced with Stubbs original. They're back on the pit to get happy for an hour or so. :-D