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-   -   Pork center rib roast! (http://www.bbq-brethren.com/forum/showthread.php?t=152881)

Big Dan 02-01-2013 06:59 PM

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.

Ron_L 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.

Big Dan 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?

Hoss 02-01-2013 11:02 PM

Brining is a good thing!

cheez 02-02-2013 12:50 AM

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!

Big Dan 02-02-2013 11:57 AM

Quote:

Originally Posted by cheez (Post 2351210)
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!

Those pics look great!

Big Dan 02-02-2013 02:02 PM

1 Attachment(s)
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:

Big Dan 02-02-2013 05:41 PM

1 Attachment(s)
Done. I let it go to 150 internal.

Big Dan 02-02-2013 05:43 PM

1 Attachment(s)
Super juicy!!! Best damn pork I ever made.

fantomlord 02-02-2013 05:50 PM

nice!

cheez 02-02-2013 11:07 PM

Looks delicious Dan!

Smokin Patriots 02-02-2013 11:15 PM

Nice

bigabyte 02-03-2013 12:23 PM

Looks delicious!:hungry:

Big Dan 02-04-2013 06:48 PM

Quote:

Originally Posted by cheez (Post 2351210)
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!

Cheez do you have a recipe for the rice you made for that?

landarc 02-04-2013 07:38 PM

Very nice. This is one of my favorite cuts of meat to cook.


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