Author Topic: Belly pork ribs; advice!  (Read 1152 times)

Offline Mani

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Belly pork ribs; advice!
« on: June 15, 2011, 12:49:51 PM »
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.

Offline Habanero Smoker

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Re: Belly pork ribs; advice!
« Reply #1 on: June 15, 2011, 01:25:04 PM »
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.


     I
         don't
                   inhale.
  ::)

Offline Mani

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Re: Belly pork ribs; advice!
« Reply #2 on: June 15, 2011, 01:30:47 PM »
Thanks HS,

Would you suggest removing the skin before rubbing? Or scoring the skin then applying the rub directly?