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Pork center rib roast!
Anybody ever smoke a pork center rib roast before? I've got a 5.5 pounder for tomorrow. Should be good. I'll post photo's of the op.
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Sure. Bone in or boneless? I brine my pork for an hour per pound in a mixture of kosher salt, brown sugar, soy sauce and what ever rub I will use on the outside, but I only buy pork that isn't enhanced. Then I season it and cook it at 325-ish until it hits 140 internal, rest and slice.
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Bone in, fresh from the butcher shop. He cut me about a 5.5 pounder. So you think I should brine it?
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Brining is a good thing!
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I did one - well, two, tied together to make a crown roast - for Christmas.
A few pics here: http://www.bbq-brethren.com/forum/sh...d.php?t=150319 I didn't brine, but I think a brine would be great. Ron's instructions sound right on. Let us know how it comes out! |
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Just Put it on. 5 lbs, bone in. I'm going to take a different approach and try a lower temp., around 250. I'm more comfortable with low and slow. Updates to come as the op progresses.:thumb:
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Done. I let it go to 150 internal.
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Super juicy!!! Best damn pork I ever made.
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nice!
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Looks delicious Dan!
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Nice
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Looks delicious!:hungry:
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Very nice. This is one of my favorite cuts of meat to cook.
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