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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-13-2009, 10:13 AM   #1
jsimonson0
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Default Rib belly anyone?

Hey folks,

Been MIA for a bit, but back into the swing of thangs and have access to rib belly (spares with the bacon section still attached). Anyone ever smoke one before? I tried it a few weeks ago and wasn't sure about the time, so I stuck with 4-2(cranberry juice)-0 and it came out ok. Should I have firmed it up with an hour or so out of the pan? And do ya trim that monster fat cap before or after cooking? I left it on and was able to peel it back by hand once I took it out of the foil. Still left a nasty-looking layer of fat, but once I got past it, these were the biggest BBQ spare ribs I'd ever seen. The upshot is that the rib belly costs less, by about $.20/lb...
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