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.
02-01-2013 07:51 PM
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.
02-01-2013 08:18 PM
Bone in, fresh from the butcher shop. He cut me about a 5.5 pounder. So you think I should brine it?