I rubbed and injected a 3 lb section of belly and smoked it alongside 4 racks of ribs today. The results were nothing short of incredible. This was what I always wished my shoulder and butt meat would turn out like. Moist, flavorful, fatty and delicious. Just melt in your mouth. Good bark on the outside and tender/juicy in the middle. I made something similar to brisket burnt ends, cubed the belly chunks and sauced them late then seared it to caramelize the sauce coating. They disappeared instantly. May have been the best meat I've ever cooked, smoked or otherwise. Why don't more people do this? Why isn't belly more common on the competition shows and in the forums? I may never be able to make my own bacon now, because I wouldn't be able to keep the belly curing for long enough without smoking and eating it all. And here's some Q-View of the ribs. Had I known the belly would be so good, I would've taken pics of it. It was mostly an after thought but next time I may just focus on multiple bellies. Ribs came out great. Hit em with Grill Mates Pork rub then smoked with apple wood chunks in my ECB using the 3-2-1, foiling with brown sugar and maple butter. Maple butter + pork = heaven.