Pork center rib roast!

Big Dan · 02-01-2013, 06:59 PM

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

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

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.

Big Dan · 02-02-2013, 05:41 PM

Done. I let it go to 150 internal.

Big Dan · 02-02-2013, 05:43 PM

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

bigabyte · 02-03-2013, 12:23 PM

Looks delicious!

Big Dan · 02-04-2013, 06:48 PM

Quote:

Originally Posted by cheez

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.

02-01-2013, 06:59 PM	#1
Big Dan Full Fledged Farker Join Date: 09-02-12 Location: Coastal Bend Texas	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.

02-01-2013, 07:51 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-01-2013, 11:02 PM	#4
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Brining is a good thing! Last edited by Hoss; 02-01-2013 at 11:19 PM..

02-02-2013, 12:50 AM	#5
cheez Full Fledged Farker Join Date: 08-11-03 Location: Canton Ohio	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 Canton, OH New Braunfels Bandera, 22.5" WSM, Weber Ranch Kettle, 5 or 6 other Weber Kettles, Party King tailgate grill, and a modded "pizza grill" that is falling apart. Self-proclaimed President of the Canton, OH chapter, Weber Rescue Society.

02-02-2013, 05:50 PM	#10
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	nice! __________________ Matt...Sauk City, WI

02-01-2013, 08:18 PM	#3
Big Dan Full Fledged Farker Join Date: 09-02-12 Location: Coastal Bend Texas	Bone in, fresh from the butcher shop. He cut me about a 5.5 pounder. So you think I should brine it?

02-02-2013, 11:07 PM	#11
cheez Full Fledged Farker Join Date: 08-11-03 Location: Canton Ohio	Looks delicious Dan! __________________ Cheez Canton, OH New Braunfels Bandera, 22.5" WSM, Weber Ranch Kettle, 5 or 6 other Weber Kettles, Party King tailgate grill, and a modded "pizza grill" that is falling apart. Self-proclaimed President of the Canton, OH chapter, Weber Rescue Society.

02-02-2013, 11:15 PM	#12
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY	Nice __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

02-03-2013, 12:23 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks delicious! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-04-2013, 07:38 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Very nice. This is one of my favorite cuts of meat to cook. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]