I am going to do my first pork belly this weekend. In the book "Charcuterie", the author suggests adding maple syrup to the belly for a sweeter flavor. I'm not sure if a should put the dry rub on the belly first and then cover it in syrup or if I should dissolve the dry rub into the syrup first. Any ideas? Thanks.
A northern Colorado Egghead since 2012!
XL and a Small BGE.