British BBQ Society Forums

Not sure if that is what they are called - they sell them at costco.

Basically a whole pork belly, cut into ribs. There are vast amounts of meat on it. and a bit of the rib bone

Anyone cooked these or for that matter a whole pork belly? I'm keen to give them a go.

I don't like it when you get the belly as slices, I much prefer whole bellys or King Ribs as some butchers call them which is basically a belly with the skin and a layer of meat taken off. There are a few articles on here and some pics (http://s155.photobucket.com/albums/s303 ... BQ%20Ribs/) I put up a while ago. Just out of interest what price were they charging for the belly?

I don't recall their price - around 3/4 pounds a kilo I think. Booker had whole bellies (with skin) for 3.99 recently.

I've done 2 lots of full racks of belly ribs on my 57 weber one touch, and they came out really really well! So if they're cheap then definitely worth a shot.

I second that, my butcher is currently £2.55 Kg on belly

May well give it a go. Do you smoke yours skin on or skin off? I suppose the usual rules apply with regards to temperature, foiling etc as with shoulder?

Hi Aris - I did a few of these - here's an old thread on them:

http://www.bbbqs.com/Forum/viewtopic.ph ... ibs#p15995

Have to say, I find them very rich, so prefer babybacks - but each to their own & they are still lovely!

Enjoy!

Simon

I've cooked them in the oven a fair few times. Usually just baked, or braised. I once cured the belly (using nitrites) for aa few days with herbs, and then slowly cooked it in the oven. After the cook, I cooled it down, cut it into slices, and grilled on the BBQ. Quite nice, but I fancy something different.

As you say, due to the fat content - very very rich. I would hope alot of the fat renders out though in a low/slow cook.

Hi Aris,
Do whole bellies quite regularly. If on BBQ then it is skin off and low and very long to render the fat, chinese variances go very well so soy, 5 spice and a touch of chilli is good and then glaze with a honey dark soy and a little more 5 spice.

My own version of porky perfection is skin on, apply salt, and place in the oven at 90 degrees c, put in the night before and eat for lunch the day after, it confits in its own nourishing fatty goodness and is very good for you, I am sure............

Cheers
Tiny

I remove the skin, apply rub then replace the skin when smoking. I have then placed the low n slow skin between two baking trays and cooked at 180c in the oven to crisp it up better then any crackling you get in packets and ever so good for the teeth