Pork Ribs

Recommended Pellets

Protein and other ingredients
 5 lbs.
Pork belly
 1/2 cup
Table salt
 1/2 cup
Brown sugar
 2 tbsp.
Black pepper
 1 tsp.*
Insta-cure, Praugue Powder or similar curing salt
*NOTE: Use the recommended amount per the manufacturer for 5 lbs. of meat.
Do not guess at this! Sodium nitrite can be hazardous to your health.
 1/2 cup.
 1/4 cup.
Maple pancake syrup
 1/4 cup.
Agave nectar or honey

Cooking Instructions:

  • Mix the salt, pepper, Insta-cure and brown sugar together in a bowl.
  • Rub the mixture on both sides of the pork belly, wrap the meat with kitchen plastic wrap and place in a foil pan.
  • Refrigerate for 4 – 7 days.
  • Rince the pork belly and dry it with paper towels.
  • Coat both sides of the meat with fresh ground pepper.
  • Heat the smoker to 225°F.
  • Remove the pork from its plastic wrap and place it in a foil pan while performing the next step.
  • Rub the Molasses, Maple pancake syrup, and the Agave nectar or honey mixture on both sides of the pork belly and place it fat side down directly on the smoker grate.
  • Smoke the pork belly until the internal temperature reaches 165 – 175°F.
  • Remove from the smoker and aluminum pan. Let it rest for 30 minutes.
    Do not eat under-cooked pork. Fry the bacon before consuming it.
  • Slice against the grain into 1/8 – 1/4 inch thickness and fry in a skillet until the desired crispiness is reached. Enjoy.