Budman1
is one Smokin' Farker
I had a pork rib roast from a pig we butchered, so I wanted to try it on the kettle. I rub it with montreal steak seasoning and put some wild leeks on top over some lump and oak. It was marbled pretty good so I figured I'd cook it almost like a butt. Cooked it for about 6 hours or so till it probed tender. WOW was it good! Tender, tasty and juicy! This cut of pork will definitely be on my list when we cut up pigs again.
