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@dancing james
In laws for lunch today. Smoking pork belly still on the ribs. Last time I did similar a side of ribs was split in three and cooked with 3 different rubs
At the end some bits were cut off and covered with different glazes a bit like burned ends.
After all the palaver etc we decided our standout ones were salt, pepper and sugar, or salt and pepper. Everything else was good but the spices etc just masked how great the simple meat flavour was. Pork is free range from about 8 miles away.
So we are using just salt pepper and sugar. After 3 hours of smoking it’ll be wrapped in foil with some local apple juice. I’ll possibly smoke some onion and apples from next door and combine this with any cooking juices to make a gravy. Serve with mash and roast broccoli.
Pudding will be smoked pumpkin pie.