Cluck & Squeal Canadian Pork Belly Ribs with Rib Formula and Tasty Hot

Set up your smoker (or oven) for indirect heat at 250–275°F / 120–135°C.

Lightly coat the pork belly ribs with a binder if you like (avocado oil, olive oil or mustard), then season liberally with Cluck & Squeal Rib Formula. Let them dry-marinate while the cooker comes up to temperature.

Cook until the fat renders, the bark sets and the internal temperature reaches about 160°F / 71°C.

Wrap the ribs in foil or butcher paper and return them to the cooker until probe-tender, at an internal temperature of 195–203°F / 90–95°C.

C&S Tip! Wrapping is optional, but it speeds up the cook and keeps the meat extra moist and tender.

For extra bark, unwrap and crank the heat for the last few minutes, brushing on amber maple syrup. Rest the ribs until they come down to about 165–170°F / 74–77°C, then dive in! Add a touch of Tasty Hot for a quick hit of heat.