My local butcher had a good price on pork loin rib roasts. I'd done these before cutting the rib section off before cooking but left this one in one piece. This one was 5 lb.
I made a simple rub of dry mustard, ground rosemary, and some smoked paprika with a little brown sugar,
Sprinkled with a little lemon juice and dry rosemary
And smoked with a drip pan holding some apple cider vinegar.
Smoked in the MES at 260°F with 2 charcoal briquettes in the wood tray along with maple chips.
Held at 260°F for 2 and a half hours until the internal temperature reached 140°F then dropped to 250°F for 4 more hours until the internal temperature reached 164°F. By then I had a nice looking bark and good drawback on the bones.
Removed and foiled to rest for 30 minutes before carving.
Served up with one rib's worth apiece, some braised cabbage and peppers, oven roasted potato wedges and a little creamed corn.
Much enjoyed by the family!
Cheers,
Mike
I made a simple rub of dry mustard, ground rosemary, and some smoked paprika with a little brown sugar,
Sprinkled with a little lemon juice and dry rosemary
And smoked with a drip pan holding some apple cider vinegar.
Smoked in the MES at 260°F with 2 charcoal briquettes in the wood tray along with maple chips.
Held at 260°F for 2 and a half hours until the internal temperature reached 140°F then dropped to 250°F for 4 more hours until the internal temperature reached 164°F. By then I had a nice looking bark and good drawback on the bones.
Removed and foiled to rest for 30 minutes before carving.
Served up with one rib's worth apiece, some braised cabbage and peppers, oven roasted potato wedges and a little creamed corn.
Much enjoyed by the family!
Cheers,
Mike
