Pork rib roast help?

[wwdragon]

Hello all.

I have a vertical smoker, the Canadian version of the ECB I guess. I saw a great pork rib roast on sale today and bought it to smoke. It has a nice fatty layer and 4 bones, since I only bought the smoker last week and am now hooked like a fish I have to try this.

Any help to make it come out nice? I plan on putting a nice rub on it, letting it hit room temp, getting my smoker up to about 250, then putting on the meat with some maple wood, and about half way through putting on some hickory and mesquite just for that kick.

I have no clue when it comes to brining if at all needed. All I know is once done I want to cut it into amazing chops.

Just so you know, this is my test for my real dream, smoking a prime rib at about $150 next weekend, so consider this my test :)

Any ideas?

Thanks

Barry

 

[kcphilaflyer]

here's my writeup on what I did with mine.

http://www.smokingmeatforums.com/t/124359/4th-of-july-rack-of-pork-i-guess-with-q-view

Also I don't think you're supposed to let pork get to room temp before putting it on, chicken and pork go on cold, beef can be left out longer.
 

 

[wwdragon]

Thanks for the link, those look real good I am impressed :)

I wasn't sure about pork at room temp so thank you I will not do that.

Note to self, get a good set of knives.

Again thanks, I shall post Qview Sunday when I do them.

Barry