A learning experience

Smoked some ribs, pork belly for burnt ends and cream cheese for a smoked pepper jelly dip app.

I have so many screenshots of advice and methods you all have shared here and am thankful for the help.

Everything was at 225. Cream cheese for 2:45. No wrap ribs for three hours before spritzing with apple juice/ACV every 45 mins. Sauced two racks with blues hog and one with kinders bourbon peach bbq. Pork belly for three hours before transferring to an aluminum pan with butter brown sugar hot honey and meat church honey hog. 2 hours in the pan then onto a wire rack at 475 for ten minutes.

Everything came out great(the ribs could have been pulled a bit earlier but the flavor was there). Had never had pork belly before and that may be the best bite in bbq I’ve ever had. There are no cut rib pics because I did not do a good job there lol