Unfortunately, I live in a isolated community with one grocery store and a limited selection, fortunately though they've just started selling pork belly, but only in strips. Usually cut about 3/4 inch thick. Had to try some Used a pork rub my grandfather makes, and put em on my mini wsm at 225. After smoking I put them skin side down over direct heat to crisp up the skin, but it still came out a little tougher than I'd like. Any suggestions to crisp the skin without making it too tough?