You can either braise it or slow cook in indirect heat on a grill as you would ribs. 99% of the slabs sold today were pumped with water, salt, sugar and probably sodium phosphate, sodium nitrite and a host of other ingredients. They also reached an internal temperature of about 132, though bacon is sold as raw, hence the safe handling instructions on the package. If I knew the origin of the slab (manufacturer) I may be able to give better ideas on cooking . . . knowing as much tells me a lot about the slab.
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