Been to see the local farmer and managed to exchange 400 duty free cigarettes for an entire rare breed pork belly (Gloucester old spot pig).
My questions this; I have prepared a Section of the belly, spare ribs still attached and want to cook them in a similar fashion to how thinner spare ribs would be done (rub/smoke 3-2-1 method). Should I skin the belly before rubbing, and how much longer should I cook them to account for the extra flesh?
Any advice would be gratefully received.
I've only fully cooked fresh belly without the ribs, and I smoke/cook them until they reach an internal temperature of 155°F - 160°F. That generally takes 5 hours at 220°F. But since you have the spare rib section attached it will take longer, and you will want to take it to a higher temperature.
If they are that thick you should be able to place a probe in them, and use the toothpick test to test for doness, while monitoring with the probe.
Thanks HS,
Would you suggest removing the skin before rubbing? Or scoring the skin then applying the rub directly?