So there I was walking past the meat counter and I heard ... "Hey Don. Wouldn't you like to smoke something for Memorial Day?" I spun around, but didn't see anyone. Then "Hey, stupid, down here. I'm a pork roast." Surely I'm not the only who hears things like this? Any way ... it looks like a bone in rib roast, but pork, not beef. I thought "Hmmm. That would taste mighty nice."
And here's supper tomorrow night, in the raw.
Looking at the fat, I think I can smoke this @ 225 to 165 and let it rest. Then cut it into fourths. There happen to be 4 rib bones on the back side to make it easy.
On with some rub
and into the fridge until tomorrow morning. I've never done a pork roast before. Its 3.75 pounds. Allowing 1.5 hours / pound @ 225 says about 6 hours in the smoker. Anyone out there got a better number for how long to allow?
And here's supper tomorrow night, in the raw.
Looking at the fat, I think I can smoke this @ 225 to 165 and let it rest. Then cut it into fourths. There happen to be 4 rib bones on the back side to make it easy.
On with some rub
and into the fridge until tomorrow morning. I've never done a pork roast before. Its 3.75 pounds. Allowing 1.5 hours / pound @ 225 says about 6 hours in the smoker. Anyone out there got a better number for how long to allow?
