How to Cook our FAMOUS PORK BELLY RIBEYE!!

hi I’m Leon and this is Corey and we’refrom Chi meats welcome to episode numberone a famous pork belly rib eye we’regoing to walk you through all thatlittle tips and tricks on how to nailthat perfect crapplestay tuned alright so we’ve got roughlya two kilo billion-year caller what’sthatso there’s three really important stepsto get the perfect crackle so step onewhat we’re going to do is we’re going tolike score the pork skin and then steptwo we’re going to salt it and reallymassage into all the score marks andthat a copper – alright any of themoisture in the skin step three is themost important and that’s where we’regoing to put in the fridge overnight or12 hours uncovered skin side up andthat’s really going to get that skinnice and dry that’s really going ontothe prattle just thinking about it takea sharp knife and we’re gonna school theskin now I’m just gonna go right throughand obviously we’re not going to go toodeep and we’re not going to punch outthis skin right through now we’re gonnaget the salt and we’re gonna get it allover the top and we’re gonna reallymassage it in get it in you mess up yourride and get it in between all theschool the school bar now we’ve donethese two steps now we’re on to ourfinal step and that’s getting the porkand put it in the fridge uncovered on aroasting rack and then I’ll go in thefreezer for 24 hour that’ll been thefridge overnightthe core is going to be bumpy the porkout of the fridge it’s being driedovernight you can see the skin is reallydry it up and this is going to help withthe proper process now’s the timethey’ve been flipping over we’re gonnaadd our dry rubit’s going to be a beautiful porkseasoning and it’s gonna really cookthem in the beef as well so now it’stime to get this pork rubbed updon’t worry buddy here we’ve got somesalt pepper fennel seeds and a few otherspices just to really complement thispork and it’s really gonna pack theflavor in okay there the rubs all on thepork it’s time to get it strung up tothe beef and so we’re always gonna coveryour hand and string it up okay nowwe’re gonna get the belly pork and getit wrapped around thief Jimmy hold upnice and tight[Music]leon’s just finishing off prepping thatpork belly ribeye I’m gonna get startedon the barbecue today we’re using theWeber master touch plus perfect forthese kind of cooked low and slow hotand Barsyou name it so we’re setting up toindividual heat zones either side of themeat meat resting in the middle and wewant this thing sitting at between 220and 240 Celsius for that cook get thatpork nice and crispy so roughly half anhour to start off with then we’ll startchoking it[Music]chimneys war and hot you run all thosechuckles nice and white because we wantthis thing running really hot now wewant to add your charcoal into thecharcoal baskets like so nice separationbetween the meat and the heat then we’rejust gonna add out tray in the centeralso help any of those fat burn offslet’s pick a real one now that the webhas come up to temperature to do a placeto meet right in the center and all thatheat is gonna be all around that niceskin and that’s what’s gonna get thatcrackle dawn and your biggest thing alsoto worry about these vents all opencompletely open we just keep that heatgoing and feed oxygen into thosecharcoalsokay let’s see how we’re going theycooked it for about roughly an hour anda half we’ll just check the internaltemperature looking for around the 55 to57 mark which is pretty much what we gotso we can take that off and let it restfor 15 minutes then we can slice it upIger perfect Ribot wrapped in pork bellymy smells unreal Oh looks good as wellperfection you come into the wrong cutit all up yep um I think that’s thething people think it’s hot but if youstick to the basicsdry it and going overnight beautiful youcan really see all that seasoning allthat rub that we put on and that’sreally going to complement that coffinthat beef juicy salted absolutelyperfect box unreal you could always puta bit of salt on top of the beef that’sawesometoday you have advice a famous porkbelly rewind stop the finish enjoy[Music]