Rib question

stormydog

Ok i got a slab of side ribs with the pork belly and crackle still attached, my plan was to smoke these bad boys the same way i would normally do ribs 3 1 1. Ideally i am looking for the end result to be ribs with a huge chunk of bacon to be attached and a bit of crackle. The problem that i foresee is that on the hour when the ribs would normally be in foil meat side down the crackle would be submerged in liquid, not sure if this would screw up the end product. The second hiccup will be when you would normally spike to egg to get the crackle to pop, is this going to mess up the ribs? Any suggestions on how to do this would be appreciated

shtgunal3

I have no advice for you but I would love to see before and after pics of that piece of pork.

Foghorn

I too am interested.  It might be in your best interest to start another thread with a more descriptive title that would attract some of the smart folks.