Bone-in Pork Belly
Introducing the absolute meatiest pork rib you will ever see. Some people call it Bacon Rib, but note it's not cured! For our bone-in pork belly, we cut our St. Louis Rib section, but kept the thick and delicious Pork Belly. Rendered slow and low, this might be the juiciest, most succulent rib you’ve ever had.
Other Awesome Cuts
Bone-In Pork Belly comes from the lower half of the rib cage on a pig. After cutting the ribs, we leave on the thick and delicious pork belly for an extra, extra, extra meaty rib.
Make sure you allow plenty of time to cook these ribs low and slow. We like them smoked low and slow at 250-300°F. Watch the temp, wrapping at 160°F to avoid drying out. Smoke until the internal temp reaches 200°F, rest and slice!
This cut has loads of fat that will render and can catch fire, so we highly recommend a catch pan.