Brybeque Rubbed Pork Ribs/Belly

I asked my butcher, Chris Hayman Butchers, for some really meaty ribs.  “Leave the belly on but remove the rind” I said.  Well I certainly got what I asked for because this slab was absolutely huge!  I considered trimming it down but then decided to just go for it and cook the whole thing.  I was excited to see how this would turn out.  Can never have too much meat right?  I had some new rubs and sauces from the fantastic local company Brybeque to try out so I thought I would give those a go.