Bone in pork belly

humbe · 11-08-2013, 11:44 AM

Just picked up a bone in pork belly. It looks identical to the one that London BBQer posted back in August so I am inspired to try out some of his learnings from that thread. I'd post a link to it but don't yet know how as I am new to the forum.

Happy to have found a good group to exchange BBQ thoughts with. Low and slow is the finest cooking there is!

I have just put the rub on. I'm using the Meathead Memphis Dust recipe from his site http://www.amazingribs.com/recipes/r...phis_dust.html
Used oil for the slather and now going to let it sit overnight in the fridge.

I have been using my weber grill with a smoke box to good effect. I'll be using Hickory with this particular piece of pork. Wish me luck!

landarc · 11-08-2013, 11:58 AM

and we'll be watching

and while it is never required, photos, we love photos,

c farmer · 11-08-2013, 01:05 PM

Quote:

Originally Posted by landarc

and we'll be watching

and while it is never required, photos, we love photos,

HUH? I thought photos are required?

grillinguy247 · 11-08-2013, 01:15 PM

I recall reading a sticky that says "no pictures it didn't happen"

jamus34 · 11-08-2013, 01:35 PM

Wouldn't bone-in pork bellies be really meaty ribs???

(not being wisearse here, actual question)

Blah64 · 11-08-2013, 02:06 PM

I love bone-in pork bellies! Like Jamus, I prefer to think of 'em as really meaty ribs.

humbe · 11-08-2013, 04:55 PM

Actually they really do look like ribs. i believe its the short ribs that extend to the belly. Will get a picture up shortly.

humbe · 11-08-2013, 05:14 PM

Here's a picture of the belly in the fridge. Forgot to mention I got it with the skin on. Anybody have suggestions on how to crisp the skin? Was thinking to perhaps pull it off at the end and finishing in the oven. Then again may just leave it on as I do with a Boston butt.

image (3).jpg

Diesel Dave · 11-08-2013, 05:22 PM

Quote:

Originally Posted by c farmer

HUH? I thought photos are required?

Only for you cfarmer

And that looks like it's going to be one tasty belly to fill your belly

c farmer · 11-08-2013, 05:24 PM

Quote:

Originally Posted by Diesel Dave

Only for you cfarmer

And that looks like it's going to be one tasty belly to fill your belly

I post pics of everything I cook.

Might post some pastrami sammies later.

I like the look of them there ribs.

Diesel Dave · 11-08-2013, 05:27 PM

just ribbin ya buddy

c farmer · 11-08-2013, 05:30 PM

I know, but its the truth.

I want everyone know how lousy I cook.

southpaw_1979 · 11-08-2013, 05:32 PM

I take photos of everything I cook, I've never posted them here though.

Back to the pork belly. My local store sells the bone in and bone out bellies, I always get the bone out for making bacon, though the bone in always looks so good and is cheaper. I might have to pick one up and give it a try. (and now that I'm talking about belly and bacon, I had to buy commercial bacon tonight, and was so disappointed)

krek · 11-08-2013, 05:42 PM

I've never seen bone in belly, can't wait for the results of this cook!

humbe · 11-08-2013, 08:20 PM

Thinking pastrami is my next project. I did a full brisket last weekend and was very happy with it.

11-08-2013, 11:44 AM	#1
humbe Found some matches. Join Date: 11-07-13 Location: OLD TAPPAN	Bone in pork belly Just picked up a bone in pork belly. It looks identical to the one that London BBQer posted back in August so I am inspired to try out some of his learnings from that thread. I'd post a link to it but don't yet know how as I am new to the forum. Happy to have found a good group to exchange BBQ thoughts with. Low and slow is the finest cooking there is! I have just put the rub on. I'm using the Meathead Memphis Dust recipe from his site http://www.amazingribs.com/recipes/r...phis_dust.html Used oil for the slather and now going to let it sit overnight in the fridge. I have been using my weber grill with a smoke box to good effect. I'll be using Hickory with this particular piece of pork. Wish me luck!

11-08-2013, 11:58 AM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	and we'll be watching and while it is never required, photos, we love photos, __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-08-2013, 01:15 PM	#4
grillinguy247 is one Smokin' Farker Join Date: 09-17-13 Location: Murrieta California Name/Nickname : Chad	I recall reading a sticky that says "no pictures it didn't happen" __________________ Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad

11-08-2013, 01:35 PM	#5
jamus34 Full Fledged Farker Join Date: 07-09-12 Location: Milford, NJ	Wouldn't bone-in pork bellies be really meaty ribs??? (not being wisearse here, actual question) __________________ Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen

11-08-2013, 05:27 PM	#11
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	just ribbin ya buddy __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-08-2013, 02:06 PM	#6
Blah64 On the road to being a farker Join Date: 06-19-13 Location: Palo Alto, CA	I love bone-in pork bellies! Like Jamus, I prefer to think of 'em as really meaty ribs.

11-08-2013, 04:55 PM	#7
humbe Found some matches. Join Date: 11-07-13 Location: OLD TAPPAN	Actually they really do look like ribs. i believe its the short ribs that extend to the belly. Will get a picture up shortly.

11-08-2013, 05:14 PM	#8
humbe Found some matches. Join Date: 11-07-13 Location: OLD TAPPAN	Here's a picture of the belly in the fridge. Forgot to mention I got it with the skin on. Anybody have suggestions on how to crisp the skin? Was thinking to perhaps pull it off at the end and finishing in the oven. Then again may just leave it on as I do with a Boston butt. image (3).jpg

11-08-2013, 05:30 PM	#12
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	I know, but its the truth. I want everyone know how lousy I cook. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

11-08-2013, 05:32 PM	#13
southpaw_1979 On the road to being a farker Join Date: 08-18-13 Location: Thornton, Ontario	I take photos of everything I cook, I've never posted them here though. Back to the pork belly. My local store sells the bone in and bone out bellies, I always get the bone out for making bacon, though the bone in always looks so good and is cheaper. I might have to pick one up and give it a try. (and now that I'm talking about belly and bacon, I had to buy commercial bacon tonight, and was so disappointed) __________________ Horizon 16" Classic, Kenmore gas grill, Lodge Dutch Ovens

11-08-2013, 05:42 PM	#14
krek On the road to being a farker Join Date: 11-05-13 Location: Backyard, MO	I've never seen bone in belly, can't wait for the results of this cook!

11-08-2013, 08:20 PM	#15
humbe Found some matches. Join Date: 11-07-13 Location: OLD TAPPAN	Thinking pastrami is my next project. I did a full brisket last weekend and was very happy with it.