BBQ Pork Belly and Asian Sticky Babyback Ribs

The black gloves make it official /s. Side note I actually really liked these gloves they are heat proof and make moving the meat so much easier. Smoked these over hickory around 225F-250F for about 5 hours.

Wrapped the ribs for about an hour after smoking for 3ish then took them back out and let my homemade sauce tack on at the end.

Pork belly was added to an aluminum tin with Blue's Hog's Champion Blend and Tennessee Red sauces. Added some brown sugar, butter, and apple cider vin. Wrapped and back on until tender.