THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

If it's a rib roast with loin meat that's a delicious cut, but not one I'd do pulled pork with. That's one I'd be getting a nice sear on the outside and cooking the insides to about 140-145. Looking at the pic I'm not positive it's the cut I'm thinking of though
 
Back
Top