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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2013, 06:59 PM   #1
Big Dan
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Default 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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Unread 02-01-2013, 07:51 PM   #2
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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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Unread 02-01-2013, 08:18 PM   #3
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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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Unread 02-01-2013, 11:02 PM   #4
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Brining is a good thing!

Last edited by Hoss; 02-01-2013 at 11:19 PM..
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Unread 02-02-2013, 12:50 AM   #5
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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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Unread 02-02-2013, 11:57 AM   #6
Big Dan
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Quote:
Originally Posted by cheez View Post
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!
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Unread 02-02-2013, 02:02 PM   #7
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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.
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Unread 02-02-2013, 05:41 PM   #8
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Done. I let it go to 150 internal.
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Unread 02-02-2013, 05:43 PM   #9
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Super juicy!!! Best damn pork I ever made.
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Unread 02-02-2013, 05:50 PM   #10
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nice!
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Unread 02-02-2013, 11:07 PM   #11
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Looks delicious Dan!
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Unread 02-02-2013, 11:15 PM   #12
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Nice
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Unread 02-03-2013, 12:23 PM   #13
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Looks delicious!
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Unread 02-04-2013, 06:48 PM   #14
Big Dan
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Quote:
Originally Posted by cheez View Post
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?
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Unread 02-04-2013, 07:38 PM   #15
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Very nice. This is one of my favorite cuts of meat to cook.
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