Pork Ribs

Recommended Pellets
 Cherry
 Hickory
 Apple

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.
Molasses
 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.
  • 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 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.