Decided to soak them in oak-aged cider that I had in the house - they soaked in this for two days (Saturday through Monday) in the fridge at 3C - was only meant to be a day but didn't fancy these after a pork shoulder the day before!
Removed first thing on Monday to start to warm up a little to be put on at midday for a 6 hour cook at around 220F.
Also used some maple chips, soaked for a good few hours, in a cast iron pot with lid to add a little smoke, as well as some soaked chips which wouldn't fit in the pot straight onto the coals.
Used my first home-made rub, which consisted of:
- 2 tsp of soft brown sugar;
- 1 tsp of garlic salt
- 1/2 tsp of black pepper
- 1/4 tsp of chili powder
- 2 pinches of sweet smoked paprika
Because it was my first homemade rub I just used it on the top of the meat - just being a little cautious in case it tasted awful after cooking or didn't match the meat!! Should have had more conviction with the rub - it was good - will definitely use more all over next time.
The belly soaking in oak-aged cider:
![Image](http://i1069.photobucket.com/albums/u461/KamadoSimon/BBQing/BBQ%20Pork/th_120414_BabyBack-and-belly-in-cider.jpg)
Side view after the soak to show how thick they are:
![Image](http://i1069.photobucket.com/albums/u461/KamadoSimon/BBQing/BBQ%20Pork/th_120416_Pork-belly-before-cook.jpg)
Out of the cider spread with some rub:
![Image](http://i1069.photobucket.com/albums/u461/KamadoSimon/BBQing/BBQ%20Pork/th_120416_Pork-belly-with-homemade-rub.jpg)
After 6 hours on the Kamado Joe:
![Image](http://i1069.photobucket.com/albums/u461/KamadoSimon/BBQing/BBQ%20Pork/th_120416_Cooked-Pork-Belly.jpg)
And then rested for an hour & a bit, cut, ready to be consumed....
![Image](http://i1069.photobucket.com/albums/u461/KamadoSimon/BBQing/BBQ%20Pork/th_120416_Cooked-ribs-cut.jpg)
Just on the right side of cooked - to our taste, they could have done with a bit more time. Next time....