Belly pork ribs; advice!

[Mani]

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.

[Habanero Smoker]

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.

[Mani]

Thanks HS,

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