Rib with pork belly attached, how to cook? See pics

stormydog

So this is the side ribs with the belly and crackle attached, after some consideration and consultation, now think it is the best to do 5 hrs low and slow and introduce some liquid to the drip pan in hour 4 to semi-steam the beast. Idea is that the crackle should pop if i keep it at 250 because its on for 5 hours. Any other suggestions or hints would be welcome.

badinfluence

Never done them. @sgh how b out it?

yzzi

http://www.npr.org/2014/09/18/348972277/the-secret-to-this-melt-in-your-mouth-pork-is-in-the-soy-sauce

Haven't done it yet, but plan to.

Ladeback69

I've never done one yet either, but with the extra weight of the pork belly it may take a little longer then 5 hours. How pounds does it weight? I would just cook at 250 and monitor your temp if time is not an issue. If I do one I would treat it like ribs and rub it and cook it tell they are 185 to 190. I then would separate the ribs from the pork belly and put them back on to finish to 195 200. Just a thought. Or separate and cook them that way.