First Attempt at Pork Rib Eye Roast

[smokingkettle]

Bought this back in October at a crazy cheap price and had it in the freezer ever since. Rubbed it with some Oakridge Rib Rub and smoked it with pecan wood for about five hours. It basically has the texture of ham without the salty flavor. Overall it was pretty good. Definitely needs BBQ sauce though.

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12347885_1679720575605613_3403212296808956728_n.jp g?oh=ca7f238e66aa27624d0cfa40663313ef&oe=56E83DE2

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12373178_1679720588938945_1954267030268299291_n.jp g?oh=4bb27e2b8b80e42f1dd0b4efaac63834&oe=571D26BA

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/12391374_1679720935605577_2422818353765384232_n.jp g?oh=c841e337cf3eb4636d88b8c1095817cd&oe=56DC7E8B

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/12360236_1679720972272240_4601965490698775568_n.jp g?oh=d1bc3046f1fed9f48b8a913cbfe8fad5&oe=56E24E36

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12342669_1679721012272236_5189454827712318440_n.jp g?oh=60cac009cdfc06a4c8f069799b7cbb11&oe=56E74927

https://scontent-ord1-1.xx.fbcdn.net/hphotos-xlp1/v/t1.0-9/12391319_1679721022272235_2033427097748839305_n.jp g?oh=9cb08ed6a79e5c5bdc6a49c835203483&oe=56E755F2

[Stingerhook]

The roast looks nice and moist and the plate is killer.

[smokingkettle]

The roast looks nice and moist and the plate is killer.

Thanks. It finished early, so I decided to wrap it in foil to preserve the moisture. Gave up a little too much bark in the process. Might try butcher paper next time.

[BigBobBQ]

I have to say that it looks pretty good to me.

[FireChief]

Cool and interesting....a local store was selling those a couple weeks ago and I hadn't ever remember seeing them sold that way. And yeah, some crazy cheap price like $.79/lb or $.99/lb or something like that. If I were more adept at pork I probably would have tried one but let it pass cause frankly I wouldn't know what to do with it even if it had turned out "throw away" bad.

Thanks for sharing.

[El Ropo]

I'm scratching my head because I cook those in less than 2 hours at around 275 F. Pull off heat when internal hits 140, then let rest for 15-30 minutes before slicing.

I treat them like a beef roast. 5 hours seems like a terribly long time to me.

I've never experienced a hammy taste from the several dozen I've cooked in the past 2 years. Is it possible you had an enhanced piece of meat? I only buy fresh non-enhanced ones. They make fantastic sammich meat for my lunches.

[cheez59]

The roast looks nice and moist and the plate is killer.

Absolutely yummy looking plate of food. Gotta love a plate with sideboards.:biggrin1:

[fuzzy1626]

Nice plate. Roast looks amazing.

[Smoking Piney]

Great looking meal there!