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2 lbs. pork belly
Your favorite herb rub (Rusty uses Pine Street Market Summer Spice)
Set the Big Green Egg for indirect cooking with a convEGGtor at 225°F/107°C with the disposable drip pan.
Place the pork belly fat side up on the grill. Cook for 2 hours or until the internal temperature reaches 165°F/74°C.
Remove from the EGG and let rest for 10 minutes. Slice and serve. If you prefer crisper pork belly, sear the cooked pork belly in a cast iron skillet until crisp.