Pork Rib Roast on the Weber Kettle

Discussion in 'Pork' started by worktogthr, Jan 30, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well this is inspired by Jeff's Maple Glazed ribs from his newsletter and getting this roast for 1.29 per pound. Here it is:


    About 3 lbs. for the brine:
    1/2 gallon water
    1/2 cup kosher salt
    1/2 cup dark brown sugar
    3 tablespoons hot sauce

    Stole this brine from Jeff too! From his pulled chicken newsletter.


    Out of the brine:

    Coated with some maple syrup and then Jeff's rub:


    Onto the kettle running between 300-325 with a chunk of apple and a chunk of hickory:

    I'll be back...

    -Chris
     
    disco likes this.
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That sounds like it should be mouth watering good!

    Looking forward to the final on this
     
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looking good!

    I sure do like those indirect coal pans the weber makes. I use mine even when I'm grilling carne asada. They sure keep the heat directed straight up.
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    At about 130 IT I gave it another glaze of maple syrup with a couple of tablespoons of jeffs rub mixed into it.

     
  5. b-one

    b-one Smoking Guru OTBS Member

    Interested to see how it turns out!:drool
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well, I must say. Try this! It was awesome. Juicy, sweet and spicy, nice sticky texture on the glaze. What makes most of Jeff's Recipes awesome is their simplicity and this glaze is no different. Wish I was better at taking pics because I'm not sure they do it justice. Here we go:


    Thanks everyone for looking and please try this. The roast cost me 4 bucks and change and it could easily feed 4 people or 2 of me haha.

    -Chris
     
    tropics and seenred like this.
  7. b-one

    b-one Smoking Guru OTBS Member

    :drool worthy!
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Haha thanks! I am definitely doing this one again. May even be holiday worthy.
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pics are fine, you e made me very hungry!

    Great job!
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great. :drool
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks!! How can you be hungry after all that sausage? haha
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks! I really enjoyed it. I tried Jeff's Maple glazed rib recipe and it was awesome and I thought why not try this on this roast. Glad I did!
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Trust me, one can get tired of sausage! I'm snacking on some kimchi that one of the makers today brought over. His wife is Korean, we're trying to figure out how to make a sausage with kimchi in it. LOL

    Seriously though, that pork rocks!
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That really looks delicious!

    How incredibly juicy!

    Great job!!!

    Al
     
  15. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks and sounds delicious Chris...very nicely done!  

    [​IMG]

    Red
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is a very nice looking cut of meat,cooked perfectly Points

    Richie

    [​IMG]
     
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot Al! Brining pork loin is the way to go!


    Thanks so much for the points red! Check out the maple glazed ribs from
    Jeff's newsletter. Simple and awesome!

    Thanks so much Richie! I love how accurate the maverick is. I pulled at 140 and it crept up a couple of more degrees. I like pork loins and tenderloins to have some pink in them.
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ok, ok. Fess up. You are some expert chef who has started posting here to make the rest of us look bad, right?

    This looks to die for and I have added it to the eternally growing list of things I have to try.

    Points for a great smoke.

    Disco
     
  19. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hahaha not at all.  Just a total food junky who uses every spare minute he has to play with food.  Finding this forum a couple of years back has put this hobby on the fast track to addiction.  Thanks again for the kind words and the points.  
     

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