Introducing the absolute meatiest pork rib you will ever see. Some people call it the Bacon Rib, but note it's not cured! For our bone-in pork belly, we cut our St. Louis Rib section, but kept the thick and delicious Pork Belly attached. Re...
Reviews
4.6
11 ratings
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Already have done two slabs of pork belly. Cut, cured, rubbed, smoked, glazed. Ive competed professionally and done pretty well. Never did this before. Gotta say one of the best pork things ive ever done. And the last rib comp we did we came in 2nd out of 62 teams.
We call this one a “do over” LOL
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Robert · June 19, 2026
Definitely will buy again
Jermaine · June 25, 2026
Bought two, I understand that its porkbelly but 1 is completely fat, no meat on the belly part and the thickness from end to the other is almost twice as thick one end. Couldn’t cook evenly unless I cut all the belly off which i will do anyway because theres not even a streak of meat in it. The 2nd one is a tiny but better but still mostly fat. As small as they are and for the price you would expect better quality control. I was so looking forward to this after watching Mad scientist bbq and others. I thought I would get something that looked like what they got from porter road. Guess the little guy they dont care. Again I know its belly and a lot of fat regardless but for the price you would think they would do better. I cant afford to pay 80 bucks for nothing but fat nobody can eat. Your better off buying ribs and a swift belly from cost co so you can be picky over what you get.
