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SRA, that looks wonderful. How much did it weigh? And how long did it take to reach 145 degrees?Leave a comment:
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Here is the finished product. Came out even better that I thought. Pulled at 145. Super juicy!Leave a comment:
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145, got it. Thanks. BTW which page a third of the way down? Was there supposed to be a link?Leave a comment:
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It's on the PBC. I wasn't really sure how to hang it. I couldn't hang like ribs because the meaty part is too thick so I went in from the two ends through the center of the meat and up and out with the bones hanging down.I placed the thermocouple through the center as well, trying to stay away from the hook as much as possible. I'm probably going to pull it sometime about 150-160 depending. Keeping fingers crossed.Leave a comment:
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125F is going to be a little on the rosy red side I think you might want to look closer to 140. Just meLeave a comment:
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I have done these before, but only a a gas grill. I'm planning to do one on my PBC this holiday season. They are basically a rack of pork chops. They're big just like a prime rib and I think they should be hung and cooked just like a prime rib. Season as you would a pork but and pull when the internal temp reaches 125-130 F and then rest for maybe 20-30 minutes. That's how I would approach it. Any other ideas?Leave a comment:
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It has rib bones and what looks like pork chops attached to it or a pork loin.Leave a comment:
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Jerod has a good question. Is it ribs? Crown Roast? Antlers? lolLeave a comment:
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That is a winner for sure.
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