Help me tie one on

[DaveD]

Hey folks, tomorrow I'm going to make the pork rib roast that I would have made last weekend for the Bones 2 Memorial cook were it not for the family travel I had to take. This is a frenched Duroc roast from Compart Farms, a gift from my Secret Santa, the splended Skip. Ideally I'd like to truss this baby up to make its shape as equant as possible, as I would for a loin roast, to promote more even cooking. But I'm not sure that's doable with this piece, so I thought I would consult the Pit Collective.

Yes, I could just try it but I'd rather not beat the crap out of it trying to tie it off if it's just a lost cause. It's purty!! Never cooked a cut like this so I'm blazing a new trail here. With those bones on there, tying it would be a challenge. And no, I'm not separating the ribs from the loin, I had another thread about that already

Thanks for any input!

[Panhead John]

I’d tie it up and give it a good spanking….naughty roast!

[DaveD]

Hey, get a room already! And sheesh, on the very first reply, even...

[jhapka]

Well… that’s enough internet for today

[WayneT]

A race to the bottom doesn’t take long on here.

[DTro]

Roasts at the butcher shop that I have seen like that, have been tied because the ribs were removed and the butcher tied them back on. You can round out the roast by tying a piece of string between each rib. However, to me anyway, the shape of that roast looks like it would cook pretty evenly.

[rlozinak]

If it were me, I would cook it just the way it is.

[barelfly]

I’ve cooked as you are wanting once or twice - just cooked it as is. Might have trimmed it a bit, Frenched it out a little more depending on how much meat/fat was inbetween the bones.

but I don’t think you need to tie that up at all. Give you haven’t separated it, it’s gonna cook nice. I don’t think you have much flex to really round it off or anything.

just go with it! Looking forward to the finished results!

[gboss]

Just a quick tie between each rib to have it keep shape while cooking and you're good to go. and run a knife through that one space between the ribs too.

[DaveD]

Good catch, I'll def clean that up.

[Jim White]

I don’t think I would try to tie. I would try to pull the membrane off the bones, though. Expose that tasty stuff that lies beneath.

[DaveD]

Ah, you are right-- I neglected to do that when I brined it. Will do tomorrow before I hit it with rub.

[smokenoob]

I would tie an improved clinch knot to the middle bone with invisible fluorocarbon line and the other end to a loud trip alarm cause when I figure out where you live it may be gone in the morning…..

[DaveD]

Well hell's bells. My plan to cook this today was thwarted: we had a big windstorm sweep through here yesterday, and a little after 10pm, this huge tree went down just around the corner from us, taking down the main power supply line to our little subdivision. It took until almost 4pm today for anyone to get there, but once they arrived, they arrived in force and our power was restored about 3.5 hours later, just a short while ago. I could have cooked the pork with no problem, but no way for the sides... At least the temps in the fridges didn't exceed 47F/8C, and then only for a short time, and the chestie didn't get above 19F/-7C, so it could have been way worse.

The wind tossed our patio table across the patio, even with the umbrella fully furled. Snapped that sucker clean in two.





Sure glad this tree didn't fall on anyone... or their house or car...






Hopefully will get this puppy cooked in the next day or two!

[Panhead John]

Damn Dave….glad you’re ok! The cook can wait…sorry about your table.

[Sweaty Paul]

EEEEK! Glad y’all are ok!

[WayneT]

Yikes! That’s too close for comfort. The wind played similar havoc with one of my patio umbrellas by bending the pole near where it came out of the base.

[Jim White]

Wow. Glad it's going to work out okay.

[DaveD]

Alrighty! I'm determined to cook this hunka pork, so that I can display my outcome in the 2nd annual Mr. Bones thread, which I had to miss owing to late-breaking family travel. It is a spectacular spring day, so I've got the roast prepped and in the Pit Boss Copperhead on the low-T "smoke" setting, about 125F/52C.

After dry brining for two days, on account of the power outage Saturday night and Sunday, I hit it with some Jenni In A Bottle rub from my pal out in Austin this morning. Also removed the membrane as helpfully suggested by Jim W. Then a little while ago, made up a compound with JIAB and some unsalted butter (Jenni Inna Butter?), and schmeared that all over the roast before putting it in the smoker. I'll let it run in there until IT gets to around 75F/24C, then bump up the set point to 275F/135C until ITs reach 130F/55C or so.

At that point I'll assess what the crust is looking like and whether a sear is needed. If so, will pull and do that on the gasser, but if not, will let it run until IT gets to about 140F/60C and then pull & rest to let carryover bring me to the target 145F/63C.

So far, so good...

[Jfrosty27]

Oh man Dave. That butter thing is going to a winner. I can’t wait. Let’s see. If I leave right now…. I’ll be late and miss dinner. Shucks. Smoke on Pitmaster!

[DaveD]

Here is the outcome, and it was pretty spectacular. The roast was delicious, super tender and juicy, with a nice smoky flavor. The main body of the cut was nothing like any loin I've had before, a very different mouthfeel. The flavor from the rub & compound butter was just right, nowhere near overpowering.

Here's the timelapse. By the time the ITs got up there, I judged that a sear was in order, so had the gasser ready to go.



Rested it about ten minutes after searing, then sliced that bad boy up.





Plated with some really fresh, perfectly steamed (if I do say so myself, and I do) broccoli and a pan of roasted baby yukon gold taters & onion wedges.




Ready for its close-up...




Now to post some highlights in the Mr. Bones thread

[Sid P]

Looks amazing!

[Jfrosty27]

Oh man! What a masterpiece. My mouth is watering. Nice work Dave.

[WayneT]

Pitmaster nirvana!