British BBQ Society Forums

I was in CostCo yesterday and noticed their Belly Pork with ribs. Quite a big slab of belly meat with skin on & some ribs

Anyone tried cooking one of these? Looks really tempting for a low & slow cook.

Would you take the skin & some of the fat off first, or cook with the skin on?

Bob

I rate their baby backs but haven't tried their spare ribs yet

Bookers sell a half belly with ribs in, I've cooked one before low and slow and took the skin off until it was tender and delicious, no point leaving the skin on if you're cooking low as it'll be inedible.

Next time I'm going to cook it hot and have a supreme amount of lovely crackling.

I've had one of these from Bookers and I separate the rib section from the rest. I take the skin off the ribs but leave it on the rest. I also leave all the fat on all pieces.

I'd remove the meat from the ribs and cook slow and finish high and cook the ribs as spares, how meaty is up to you.

Check out the BBQ Pit Boys:

https://www.youtube.com/watch?v=LsAzNuwPFnw

Thanks for all the insights guys, will get one & have a play

Hello. I just wanted to know if you got around to doing it? I joined the forums to post this exact question but then I saw this thread. How did it go?

Hi Steve

Haven't got round to it yet, on the list after I've done my first brisket

Awesome, have yet to do belly and brisket myself.