H
humbe
Guest
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/rubs_pastes_marinades_and_brines/meatheads_memphis_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!
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/rubs_pastes_marinades_and_brines/meatheads_memphis_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!