Howdy Pitsters, I've got this here frenched Duroc pork rib roast out of Compart Farms, one of the stars of the box o'pig meat that my Secret Santa Skip generously gifted me in December. It's going to be the subject of my participation in this coming weekend's Mister Bones Memorial Cook. I've never cooked anything quite like this before, so I could use some advice in choosing how best to use one or a combo of my three cookers: SnS kettle, Pit Boss Copperhead pellet smoker, Weber gasser.
EDIT: I also have a sous vide.
Here's the cut. It weighs 2.8lb/1.25kg.
I guess this is basically baby back ribs with a generous amount of loin included, and it does look to be reasonably marbled.
With my three cookers, I can do low and slow in three ways, and 2-zone in two ways, plus sear in two ways if searing is something to even do on a piece like this. Can also put smoke on in two ways.
Ideally I'd love it to be juicy and tender (duh) with at least a touch of smoke. Having a bark is not as important - I expect a cut like this would generate a nice crust even slow-roasted. I reckon the challenge is that optimal temps are very different from the back meat to the loin meat. The rib meat benefits from going "all the way" whereas the loin would surely be way dried out by then, and would be much better at ~145F/63C.
One obvious move would be to cut it apart and cook them separately, of course. But this thing is so pretty, I'd like to avoid that if I can...! But these are my boundary conditions... what say you, O Pit?
EDIT: I also have a sous vide.
Here's the cut. It weighs 2.8lb/1.25kg.
I guess this is basically baby back ribs with a generous amount of loin included, and it does look to be reasonably marbled.
With my three cookers, I can do low and slow in three ways, and 2-zone in two ways, plus sear in two ways if searing is something to even do on a piece like this. Can also put smoke on in two ways.
Ideally I'd love it to be juicy and tender (duh) with at least a touch of smoke. Having a bark is not as important - I expect a cut like this would generate a nice crust even slow-roasted. I reckon the challenge is that optimal temps are very different from the back meat to the loin meat. The rib meat benefits from going "all the way" whereas the loin would surely be way dried out by then, and would be much better at ~145F/63C.
One obvious move would be to cut it apart and cook them separately, of course. But this thing is so pretty, I'd like to avoid that if I can...! But these are my boundary conditions... what say you, O Pit?
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