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buffalotom
03-01-2012, 05:46 PM
I was able to pick up a Berkshire Pork Rib Roast from Snake River Farms. While I have seen many posts on how to smoke loins, roasts, and chops, I have not seen anything on the rib roasts. What would you all recommend? Thanks

Ron_L
03-01-2012, 05:57 PM
So... isn't 'Pork Rib Roast' just a fancy name for a bone-in pork loin?

I would season it like a pork loin and cook it to 140 internal then rest and slice.

Jarhead
03-01-2012, 06:00 PM
Something like this?

http://i667.photobucket.com/albums/vv40/kchawg/Aplle%20Smoked%20Rack%20of%20Pork/IMG_0056.jpg

buffalotom
03-01-2012, 06:19 PM
Something like this?

http://i667.photobucket.com/albums/vv40/kchawg/Aplle%20Smoked%20Rack%20of%20Pork/IMG_0056.jpg
Just like that. Did you marinade it? If so, how long? Thanks

buffalotom
03-01-2012, 06:27 PM
So... isn't 'Pork Rib Roast' just a fancy name for a bone-in pork loin?

I would season it like a pork loin and cook it to 140 internal then rest and slice.

Being a beef and buff guy I am not that versed in the pork cuts. To me it is like a beef prime rib roast. But cooking like a loin will probably work. Thanks!

SirPorkaLot
03-01-2012, 06:32 PM
Being a beef and buff guy I am not that versed in the pork cuts. To me it is like a beef prime rib roast. But cooking like a loin will probably work. Thanks!

Think unsliced pork chops.

landarc
03-01-2012, 06:55 PM
I love that cut, I tend to cook it more like 130 to 135 internal, but, it ends up a little rare, freaky for some folks. I like a nicer herbal rub with a fair amount of garlic, then smoke away.