Special thanks to our friends at Cluck & Squeal for permission to use this recipe as our 2024 World of Barbecue series features Canadian favourites throughout July.
Pork Belly Ribs are a custom cut. Don't be afraid to ask your local butcher to cut some for you. Trust us, they are some of the most tender delicious cuts of pork meat you can cook.
What exactly are Pork Belly Ribs? Pork Belly Ribs contain both spare rib and pork belly. In simple terms, it's pork ribs with the pork belly attached! Pork belly is essentially uncured bacon! This makes for a very large well marbled cut of meat. This custom cut is ridiculously tender, and flavourful when cooked low and slow on a #smoker or in the oven.
For this recipe, we kept it simple. Smoke indirectly at 275F (same for oven) for 4 - 6 hours or smoke direct on high rack 14” 18” high from the coals at 275 – 300F for 2.5 - 3.5 hours turning 30 min until the fat has been rendered and starting to become tender. The crust known as the “BARK” should be perfect and the internal meat temp for wrapping in foil or butcher paper 175 -185F and return them to the cooker. Your perfect tenderness bite target temperature range is 195 - 203F. Allow them to rest and have the internal temperature come down to 165-170F. Once you try them, you may never go back to the way you use to cook them ever again. Absolute Satisfaction Guaranteed with quality products from start to finish.
INGREDIENTS
- Pork Belly Ribs (Custom cut - see your local butcher)
- Cluck & Squeal Rib Formula + Tasty Hot (if you want a bit of heat)
- A binder for the rub (Optional Avocado or Olive oil or Mustard)
- Pure Canadian Maple Syrup – I prefer AMBER grade (from White Meadow Farms)
- Temperature probe
DIRECTIONS
- Prepare your cook method for indirect heat and set the temperature to around 250°.
- Liberally coat PBR's with Cluck and Squeal Rib Formula Seasoning and BBQ Rub and let dry marinate.
- Place the meat on your cooking method and cook until the internal temperature is around 150-160°
- Once the ribs reach 160° Internal, take them off and wrap them with aluminum foil. Then return to the cooking method until the temperature reaches 175-200°. (Wrapping is not completely necessary, but I feel it helps not only cook it a little quicker but it helps it hold in more moisture and makes the meat that much more tender.)
- Once the ribs reach an internal temperature of around 175-200°, take them cooking method. You can eat them at this point but if you want you can crank the heat and build some bark.
- Remove from the grill, rest, and then dive in! Add a touch of Tasty Hot for that quick touch of heat
- TIP: You could make a spiked spicy maple syrup by heating up your maple syrup and adding your choice of Bourbon or Whiskey. Then stir in our TASTY HOT pure chili pepper blend and use this for your finishing baste. It’s fun to experiment, give it a try and let us know how you use our products.
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