I've never made a pork belly before, but I came across them at Costco today and thought, "why not?"
So I'm going to smoke it tomorrow. I'm going to use apple wood and run the smoker at around 225 degrees.
I'm a little bit worried about a rub. Most of the rubs I use can be pretty powerful, which works on a big piece of meat like brisket or pork butt. But I am thinking the belly has a lot of flavor on it's own, so I am guessing I want something more subtle.
Any thoughts?
This can be moved to Max's Kitchen eventually, but I'd like to leave it here for a little more visibility for a little bit if that's cool.
So I'm going to smoke it tomorrow. I'm going to use apple wood and run the smoker at around 225 degrees.
I'm a little bit worried about a rub. Most of the rubs I use can be pretty powerful, which works on a big piece of meat like brisket or pork butt. But I am thinking the belly has a lot of flavor on it's own, so I am guessing I want something more subtle.
Any thoughts?
This can be moved to Max's Kitchen eventually, but I'd like to leave it here for a little more visibility for a little bit if that's cool.