Pork Rib Roast w/ Q-View Foamheart

Discussion in 'Pork' started by foamheart, Sep 6, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Butcher had Pork chops on sale this last week. <Chuckles>  She asked what I wanted to do special with 'em..... Nothing special, I asked if shed just cut them in about 5lbs roasts abd cryo-vac 'em.  Saved her from having to cut all those skinny little porkchops so she was happy. Happy enough to give me a great price. Roasts average about 5 lbs each. I cooked this one, will probably french a couple, who knows.

    So, I used a sweet pork brine, with a little #1 (maybe 1/8th of a teaspoon), more a brine, less a cure.

    Two days in the brine, took out today. To quote D'Bear, "I patted it dry with paper towels". Then set it under the fan for about 30 mins.


    I love the dark meat! Look at that.


    Here's me trying to show the pellicle, I am starting to believe all those are wasted photes.


    I set the smoker up, 220 degrees, a lot of apple and a little hickory.


    Using both wet chips (was trying it to see if my opinion would change) and the AMPs.


    Three hours into the smoke, I probed it. Starting to take some color. It would have taken more had I left the dryed roast uncovered in the reefer overnite, but I didn't and just went with the fan ride.


    I pulled it at 145, its sitting and still traveling. Don't forget that they will still travel after being pull and resting.


    Its so pretty I just had to show you again.


    Apiece evaporated before I could get the camera out my pocket! Can ya see now why I call it dark meat? Its sooooo tender and pretty juicy too.

    D'Bear View?


    A smoked pork chop, steamed brocolli, macaroni and sweet pea salad, and the world famous fresh carrot and sweet peas (totally awesome stuff).

    Thats it for a Saturday. You might notice that that same porkchop thief that got the pre-picture slice, cut off a hunk off my pork chop!! Thats ok, they will be pay back later.

    Glad ya dropped by, its easy, its delicious, and it little if any hassle to make.

    BTW those 'on sale' porkchops were under 2.00/lb. that entire roast was about 9.00. You should see the other three roast!

    If ya have any questions I will gladly try to help you.
     
    disco and c farmer like this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yum Foam, nice lookin meal ! Ya save me some ? :biggrin:
     
  3. c farmer

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

    Looks great.

    I want to try to cure a bone-in loin for cured and smoked chops.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sure..... just knock on the door.
     
  5. c farmer

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


    This is the money shot.

    [​IMG]
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Some day , some day ... patience , Stan (remember it works ) .
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You should see what the butchers sell the above for around here. The next 'rack' is mostly loin, so I can french the bones and just impress folks...LOL Simple things impress folks not the hard stuff like a perfectly smoked piece of meat. Trim the fat off the end og the bone though, maybe stick some kumquats on the ends, and they think that Julia Child would have put it in her cookbook. <Chuckles>

    The reason I used a "pinch" of cure was because I used a mostly sugar brine. It was thyme, ancho pepper, corriander, ginger, brown sugar, bay, a single Tablespoon of canning salt, and some maple extract. I find I really like the lighter sweeter brines with pork. I also let them brine for a min. of 2 days. The #1 cure was simply help it along since I had little salt, and sugar doesn't brine as fast as salt.

    Its delicious with simply the low and slow cook, so tender. BUT add to that a little semi-sweet brine and its tastee juicy also.

    You'll love it man. Too much cure it starts getting hammy. Nothing against ham but I wanted porkchops.

    Congrats again on your elevated status C-Man.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir.
     
  9. c farmer

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

    We can buy bone-in cured/ smoked chops here.   Sure its ham but we love them.

    Thanks Foam.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My friend I know, I wish I had met you in Texas, think of the lies we coulda told while tending the pit.

    I an still listening, and learning every day.
     
  11. b-one

    b-one Smoking Guru OTBS Member

    That's a tasty looking roast, can't wait to see the others!
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, I apprecaite the compliment. It really easy and expensive. Add in juicy and delicious and ya caly beat it. AND it costs about what a fryer does now at the store. I am thinking maybe slicing one by bone and stuffing it with some homemade cajun sausage.......Then smoking it.

    There is no wrong way.
     
  13. moikel

    moikel Master of the Pit OTBS Member

    Thats a beautiful thing [​IMG],lovely colour.  I like the brine mix a lot. Its a real crowd pleaser straight out of the smoker.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir. That color is apple wood, and I am just really digging it at the moment. I did some beautiful turkey drumsticks earlier in the week with it.

    Each bone slice is about 1 3/4" thick, which is a bit thick for the pork to be served I think. Well unless you are a teenage athelete or a coonazz who just doesn't know no better...LOL

    It was delicious Mic, which I could share.
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Oh lordie that looks so good Kev.  Perfectly cooked!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, I have to  <puffing chest out>  say I was really happy with the result.

    I was really happy with it.

    Again, thank you for the compliment.

    PS Its about time for a week off at home with a BDS award winning smoke.
     
  17. Looks great!




    ~Martin
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Martin, appreciate the compliment.
     
  19. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks good to me!

    Smokin Monkey :38:
     
  20. Looks great !!

    Gary
     

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