Whole Bone-In Pork Belly... Instructions Not Included..?

[Goldenfinger]

Hey guys,
Decided to try my hand at whole pork belly on the UDS. I know about as much about cooking one of these as Johnny Trigg did on Pitmasters... :doh:

Any suggestions about perfecting this for the future would be welcomed as right now we've just taken a "have at 'er" approach for today... :biggrin1:

Our Bone-In pork belly in all her glory...

I seem to remember that Johnny decided to cut the ribs free in that episode... so let's dismantle... Not sure if this is "correct" or not, but it's what we've got now. :shock:

A little rubbin'

Small cuts into a tray...

Taters...

Ribs and the large cut back into the bag...

We've fired-up the UDS on RO Lump along with some chunks of white oak cut from old bourbon barrels...

We use this SS bowl as a diffuser on the 3rd level, fits nicely in the hole of the Weber grate... figured I may need it today as those small cuts aren't very thick...

Small cuts and taters on the 2nd level...

Ribs and the large cut on top...

Beverage time... :mod:

 

[AaronPo]

Looks good so far!