Mark O’Brien’s thick-cut pork belly ribs are all about slow cooking, smoke and patience. A whole bone in pork belly is coated in BBQ rub, cooked high above the charcoal with applewood smoke, then brushed with homemade Tennessee BBQ sauce and wrapped in butcher’s paper for the final hour. After a long rest, the belly is carved between the bones into thick, juicy ribs with plenty of smoky flavour.
This recipe was cooked by Mark during his American BBQ Classics masterclass at Charlie Oven.
- Preparation time: 20 minutes
- Marinating time: Overnight if possible
- Cooking time: 5 hours
- Resting time: 1 hour
- Serves: 6 to 8
- Charlie Oven temperature: 150°C/300°F
- Cooking method: Low and slow smoking
Ingredients
- 1 whole bone in pork belly, skin removed
- BBQ rub, to season
- Tennessee BBQ sauce, as needed
- 1 small chunk of applewood
- Food-grade butcher’s paper
For the BBQ rub
- 100g salt
- 100g ground black pepper
- 50g paprika
- 10g garlic powder
- 10g onion powder
For the Tennessee BBQ sauce
- 300g ketchup
- 150g water
- 90g cider vinegar
- 20g dark brown sugar
- 15g Worcestershire sauce
- 15g BBQ rub
Make the BBQ rub
Combine the salt, black pepper, paprika, garlic powder and onion powder until evenly mixed.
You will only need enough to coat the pork belly liberally. Keep the rest in a sealed container somewhere cool and dry for another cook. You will also need 15g of the rub for the Tennessee BBQ sauce.
Make the Tennessee BBQ sauce
Put the ketchup, water, cider vinegar, dark brown sugar, Worcestershire sauce and BBQ rub into a saucepan.
Cook gently over a low heat, stirring regularly, until the sugar has dissolved and everything has combined into a smooth sauce. Remove from the heat and set aside until needed.
The sauce can be made ahead of time and kept in the fridge until you are ready to cook.
Prepare the pork belly
- Trim away any untidy pieces or excess fat, but keep the belly thick.
- Sprinkle the BBQ rub liberally all over the pork, making sure it is evenly coated.
- Cover and refrigerate overnight if possible.
- Take the pork out of the fridge around 30 minutes before cooking.
Set up your Charlie Oven
Light the Charlie Oven and bring it to 150°C/300°F. Place a cooking rack high in the oven so the pork sits well above the charcoal.
Just before the pork goes in, add a small chunk of applewood directly to the hot charcoal. This gives the pork a gentle smoky flavour during the first part of the cook.
Cook the pork belly
- Place the whole pork belly on the upper rack, then close the door.
- Cook for around 4 hours at 150°C/300°F, keeping the temperature as steady as possible.
- Remove the pork and brush it generously all over with the Tennessee BBQ sauce.
- Wrap the pork tightly in food-grade butcher’s paper.
- Return it to the Charlie Oven and cook for a further 1 hour.
- Remove the wrapped pork from the oven and leave it to rest in the butcher’s paper for 1 hour.
- Unwrap the pork and carve between the bones into thick individual ribs.
- Brush with a little more warm Tennessee BBQ sauce before serving if you like them extra sticky.
Why rest pork belly in butcher’s paper?
The rest gives the meat time to relax and the juices time to settle after the long cook. Butcher’s paper holds enough heat around the pork without trapping as much steam as foil, helping to keep the meat juicy without making the outside soggy.
What to serve with smoked pork belly ribs
These ribs are rich, smoky and full of flavour, so keep the sides fairly simple. Serve them with warm cornbread, crunchy slaw, grilled corn, pickles or a sharp green salad. Put the remaining Tennessee BBQ sauce on the table for anyone who wants a bit more.
Cook’s notes
Keep the pork high in the Charlie Oven and well away from the charcoal. This recipe relies on steady indirect heat rather than grilling directly over the fire.
Use only a small chunk of applewood. Pork takes on smoke very well, so you do not need much.
Try to keep the Charlie close to 150°C/300°F throughout the cook. Small changes in temperature are fine, but a steady heat will give you the best result.
Cook the pork belly whole rather than cutting it into ribs before cooking. This helps it stay juicy during the long cook and gives you much thicker ribs when you carve it at the end.
Frequently asked questions
Can I season the pork belly overnight?
Yes. Seasoning the pork the day before gives the rub more time to flavour the meat. Keep it covered and refrigerated overnight.
Where should I place the pork belly in the Charlie Oven?
Place it on a rack high above the charcoal. This gives you the gentle, indirect heat needed for a long, slow cook.
What wood is best for smoking pork belly?
Applewood works particularly well with pork because it adds a gentle, slightly sweet smoke without overpowering the meat.
What is Tennessee BBQ sauce?
This Tennessee-style BBQ sauce combines ketchup, cider vinegar, dark brown sugar, Worcestershire sauce and BBQ seasoning. It has a good balance of sweetness, acidity and spice that works particularly well with rich, smoked pork.
Why cook the pork belly whole?
Cooking the bone in pork belly as one whole piece helps it hold onto its juices during the five hour cook. Once it has rested, carve between the bones to make thick individual ribs.
Why wrap pork belly in butcher’s paper?
Butcher’s paper protects the pork during the final stage of cooking while allowing some moisture to escape. It also works well during resting because it helps prevent the meat from sweating or drying out.