Rib belly

HERE'Sa You Tube that covers your question. Note that the cook mentions removing the belly skin and excess fat before prepping.

I've never seen this product before so I have nothing to add to the conversation other that the end result is probably very rich and very succulent. I'd be sure to have an empty, good size grease pan to catch the rendered fat. You're apt to get quite a bit.

How much are they @ pound?

I'll check out the video - thanks for the link.

Honestly I don't remember the price but it was pretty inexpensive. The RD near me gets a lot of products from Leidy's of Pennsylvania. This was in a stiff cryovac.

I'll pick one up next time I'm there and give it a shot.

Ken

Max, I watched the video and I think that would taste just like ribs on steroids, in a good way!!!!

What do you think would be the equivilant to 8 hours on his weber to our CS's. I have an 025.

Probably about the same Vicki. I didn't watch the entire video but whatever time and temp he used, do the same. Heat is heat I'd stick with the toothpick test to determine doneness...you just may need a longer toothpick.

Good to know, thanks Max. Yeah, maybe a wooden skewer