I asked for ribs but think it’s belly really...It’s very thick...the cracklings was good after 45 mins on the heat tho
Have you got a thermometer for food? You want 68-70 deg C internal temp in the thickest meaty part. Don't forget to wrap it in foil as it's approaching temp. (for 30-60 mins) and let it rest for 30 mins before eating. The temp will increase as it rests.
Didn’t wrap on the bbq with heat but have for the last 30 mins while sat on the grill and most of the heat gone. It will be cooked, just question of taste. And defo belly.
I often wrap whole onions in the skin sweet spuds and carrots in tin foil and stick them on the barby sometimes bulbs of garlic depending on the meat. Usually cook the carrots in the oven in tinfoil with a roast lot better than boiling them to death in water
It was belly. Therefore all fat. And while it tasted ok it’s all just gone in the bin. I can’t be eating that much fat, family feel the same. Shite.
Sorry to hear that. I know what you mean - don't know why the Chinese prize it above all other cuts of meat. Try a brisket next time and let me know - I'll talk you through the whole process.
