How to Cook Mouthwatering Pork Belly on Your Weber Baby Q

Pork belly is a superb cut of meat that results in tender, juicy and flavorful pork when cooked properly. The key is cooking it slowly over indirect low heat to melt the fat and turn this fatty cut into a succulent delight.

Cooking pork belly on a Weber Baby Q is easy and incredibly delicious. With a few tips and techniques, you’ll have crispy, sticky pork belly coming off your Baby Q in no time.

Why Cook Pork Belly on a Weber Baby Q?

There are several advantages to using your Weber Baby Q to cook pork belly:

• Precise temperature control – The Baby Q allows you to cook indirectly and maintain an even, low temperature which is ideal for slow cooking pork belly without drying it out.

• Infuses smoke flavor – The Baby Q imparts a lovely smokey flavor to the pork as it cooks low and slow Wood chips or chunks can be added for even more smoke,

• Creates crispy skin – The hot air circulating around the pork belly crisps up the skin beautifully. Direct heat at the end firms it up further.

• Returns juices – Fat and juices drip onto the deflector plates below and vaporize, basting the meat as it cooks.

• Easy to use – Setting up indirect cooking zones is simple on the Baby Q. Temperature control is also a breeze.

• Compact size – It may be small but the Baby Q has ample room for pork belly and can deliver delicious results.

The Baby Q is really the ideal barbecue for cooking pork belly at home. Now let’s look at how to prep and cook pork belly on the Baby Q for perfect results.

Choosing and Preparing the Pork Belly

Choosing the right cut of pork belly is important:

• Weight -Aim for a 1.5-2 kg piece which fits nicely on a Baby Q. Much larger and it won’t cook evenly.

• Thickness – Go for a thicker 3-4 inch piece so the meat stays moist and tender. Thinner belly dries out quicker.

• Skin on – Leave the skin on for delicious crackling. Just score it well.

• Boneless – Boneless belly lies flatter making for even cooking. Get your butcher to debone it.

Trim off any errant hairs or undesirable pieces of fat. Rinse the belly and pat dry thoroughly with paper towels.

Next, score the skin side of the pork belly. Use a sharp knife to cut diagonal criss-cross slashes about 1⁄4 inch deep through just the skin layer. This helps the fat render out for crispy crackling.

Finally, rub the meaty side all over with a dry rub. Use spices like brown sugar, salt, pepper, garlic powder, paprika, oregano, cumin etc. Rubbing adds a lovely crust and flavor as it cooks.

Now it’s ready to hit the grill!

Setting Up the Weber Baby Q for Indirect Cooking

The key is cooking the pork belly slowly over indirect heat. Direct heat would burn the outside before the inside cooks through.

Perform these simple steps to set up indirect cooking zones:

• Open the lid and turn on the barbecue to High.

• Place a disposable drip tray on one side and fill halfway with water. This will catch drippings.

• Once preheated, turn the burner under the drip tray to Low.

• Leave the other burner on High. This creates indirect (low) and direct (high) heat zones.

• Place the pork belly skin-side up over indirect low heat.

• Close the lid to trap heat and smoke.

• Maintain the temperature around 210-230°F or 99-110°C initially.

The pork belly sits over the tray away from direct heat so it can cook slowly and evenly. The deflector plates convert drippings to vapor to keep the meat moist.

Roasting Technique for Perfectly Cooked Pork Belly

To achieve succulent pork belly with crispy crackling from your Baby Q, follow these steps:

• Cook the pork belly over indirect low heat for about 1 hour initially. This allows the fat to start rendering slowly.

• After an hour, increase the heat to around 250°F or 121°C to speed up cooking.

• Cook for 2-3 hours over indirect low-moderate heat until fork tender. Monitor the internal temperature in the thickest part of the meat until it reaches 195°F or 90°C.

• Once cooked through, move the pork belly directly over high heat for 5-10 minutes to crisp up the skin.

• Remove from the grill and tent loosely with foil for 10-15 minutes before serving.

The low and slow cooking followed by a quick crisp makes for irresistible pork belly with tender meat and a crispy top.

Additional Tips for Perfect Pork Belly

• Add a few wood chunks or chips to generate lovely smoke flavor. Soak wood chunks for 30 mins first.

• Use a digital thermometer to accurately monitor the internal temperature.

• When nearly done, glaze the top with barbecue sauce to get a sticky, caramelized crust.

• If the skin isn’t crisping up enough, move the pork under the direct zone earlier.

• Let the meat rest after cooking for the juices to redistribute evenly.

• Serve the pork belly with sides like roasted veggies or potatoes to soak up the delicious juices.

• Refrigerate leftovers within 2 hours. Pork belly keeps for 3-4 days refrigerated. Reheat gently before serving again.

Get Creative with Additional Flavor

There are all sorts of ways to impart extra flavor to your barbecue pork belly:

• Dry Rubs – Use spice blends with garlic, paprika, cumin, brown sugar, chili powder, oregano, coffee etc.

• Wet Marinades – Soak the pork in soy sauce, vinegar, garlic, ginger, sesame oil, citrus etc for added flavor.

• Brining – Soak the pork in a saltwater brine before cooking to boost moisture and tenderness.

• Spice Pastes – Rub the meat with blends of spices, herbs, oil, garlic, shallots, chili peppers etc.

• Injections – Use an infusion syringe to inject flavors like apple juice, broth, wine or fruit purees into the meat.

• Glazes and Sauces – Brush on sweet glazes near the end or serve with dipping sauces.

So try out honey glazes, chili sauces, mustard coats or your own creative combinations.

Troubleshooting Pork Belly on the Baby Q

Here are some common issues and how to avoid them:

Tough, dry meat – Ensure you cook low and slow for long enough. Use a thermometer to check internal temp.

Not enough smoke – Add extra wood chunks and do not peek too much. Keep temp steady.

Burned or raw spots – Ensure even thickness of meat. Cook gently at an even temperature.

No crackling – Dry the skin thoroughly first. Score well. Move over direct heat at the end to crisp up.

Takes too long – Get a thicker pork belly next time. Use moderate heat for faster cooking.

Flare ups – Trim excess fat. Cook indirectly only. Have a spray bottle ready to tame flames.

With the right preparation and cooking technique, you can enjoy amazing pork belly off your Weber Baby Q barbecue! Just remember to take it low and slow for tender juicy meat, crisp crackling and maximum flavor.