I picked up these two beasts at the local butcher last night. He described them as a spare rib with pork belly attached and said that they were analogous to beef short rib. He suggested smoking them lightly and then braising them in stock or red wine. I have experience smoking ribs, but have never tried my hand at the belly. I am interested if anyone has any experience with this combo cut and what suggestions you might have. Thanks.
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Belly Rib or Pork Short Rib
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You have spare ribs and unsmoked belly meat from which bacon is made attached. Smoke the ribs like you normally do. The belly meat will also smoke well. Normally there is just a small piece of belly on top of the ribs.Last edited by mountainsmoker; August 9, 2019, 07:06 PM.
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