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Meat-Up in Memphis 2021

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Pork rib roast - wow!

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4436
    • Stockholm, Sweden

    Pork rib roast - wow!

    Every now and then I cook something that makes me go ’wow’. Today was such a day. I wanted pork chops, and bought them at my local butcher’s. But instead of single pork chops, I bought a rack of ’em. I call this a pork rib roast, because that is what it is. Bone-in pork chops, 4-5 ”in a row”. When I saw it in the counter I just knew I had to get it. And to smoke it as-is, instead of cutting it up into individual chops.

    So that’s what I did. Take a second to marvel at the fat cap on this bad boy. The skin was trimmed off, but luckily not the fat cap. Man, that’s gonna taste good! So I did a very simple cook. I scored the fat cap in a cross-hatch pattern (1 inch distance). I applied liberal amounts of herbs (3 tbsp oregano, 1 tbsp rosemary, 1 tbsp salt and 1 tbsp lemon pepper).


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    Scored fat cap (bones facing down)

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    Herb rub applied

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    Once it had sat in the fridge for a few hours I smoked it on my Big Green Egg for 2 hours. Grill temp was 150° C / 300° F. I was aiming for 60° C / 140° F target temp in the meat. Once I hit target temp I seared it for < 1 minute. I was real wary of the fat burning, so I just added some color real quick. I brought the roast in to the kitchen and let it rest for 30 minutes before slicing.

    That was just about the best pork (chops) I’ve ever had. So incredibly juicy and tasty! I loved the crusty herb surface on the outside as well as the succulent pork meat in the middle.

    Absolutely delicious!!

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    I’m gonna buy this on the regular, because this was nothing short of amazing. And such a simple cook! That was a good 'note to self': do less :-)

    I'm publishing the YouTube video next week, but wanted to share it with you here first.

    Alright folks, Hank is over and out, have an amazing weekend!
  • mrteddyprincess
    Club Member
    • Sep 2018
    • 386

    Looks fabulous! Thank you for the details!


    • Jim White
      Club Member
      • Sep 2019
      • 653
      • Gainesville, FL
      • I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside. I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. Just added an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.

      Okay, now I'm really hungry.


      • Rod
        Club Member
        • Dec 2015
        • 685
        • Phoenix, AZ
        • Weber Genesis S330 with GrillGrates
          Weber Performer with SnS, DnG and Pit Viper mod
          Weber 26" kettle with SnS and Pit Viper mod
          Blackstone 36" SS griddle

          Thermoworks Smoke
          Thermoworks MK4
          Maverick ET-732

          Accessories ranging from a Vortex to bear claws.

        That looks amazing and a fun simple thing to do. I like the "do less" approach.


        • painter
          Club Member
          • Dec 2016
          • 240
          • Denver
          • Primo LG300
            Weber Performer Deluxe
            Maverick 732

          Wow! I did a similar cut once after an overnight wet brine and it was crazy good. Need to do that again!


          • Steve B
            Club Member
            • Jun 2016
            • 3077
            • Rockland county New York
            • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
              Yoke Up custom charcoal basket and a Grill Wraps cover.

              22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

              Napoleon gas grill (soon to go bye bye) rotting out.

              1 maverick et-733 digital thermometer - black
              1 maverick et-733 - gray
              1 new standard grilling remote digital thermometer
              1 thermoworks thermopen mk4 - red
              1 thermoworks thermopop - red

              Pre Miala flavor injector
              taylor digital scale
              TSM meat grinder
              chefs choice food slicer
              cuisinhart food processor
              food saver vacuum sealer
              TSM harvest food dehydrator

            Why you keep making the rest of feel like mortals?
            Once again great looking cook Henrik.


            • klflowers
              Club Member
              • Sep 2015
              • 3486
              • Tennessee

              Beautiful cook.


              • Ahumadora
                Club Member
                • Oct 2015
                • 2151
                • Warkworth, New Zealand

                Super cook!! Now you got me hungry. Lucky I stopped off and picked up a tri tip to sear for dinner. Great way to do that pork rack


                • RonB
                  Club Member
                  • Apr 2016
                  • 13175
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    Pizza insert
                    Smokenator 1000
                    Cookshack Smokette Elite
                    2 Thermapens
                    lots of probes.

                  That looks super.


                  • jgreen
                    Charter Member
                    • Oct 2014
                    • 2722
                    • Winnipeg Manitoba Canada
                    • Cookers:
                      Broil King XL
                      Broil King Smoke
                      Weber Kettle 26
                      Grilla Pellet smoker
                      Capital 40 natural gas
                      Napoleon Pro 22 kettle

                      Maverick 733
                      Thermapen (ok..4 thermapens)
                      Thermo works DOT (or two)
                      Fireboard (probably my favourite)
                      Thermworks Smoke (or two)

                      SnS (original, plus and XL)
                      DnG pans, 6 or 7 of these
                      and, maybe some other toys as well

                    Man that looks good. Did you serve thick like chops or slice thinner like a roast?


                    • treesmacker
                      Club Member
                      • May 2018
                      • 994
                      • Grants Pass OR
                        • Rec Tec Trailblazer RT-340
                        • O-Grill 600 Portable Grill with O-Dock
                        • Cuisinart 360 Griddle
                        • Ooni Fyra (coming soon)



                      • Sweaty Paul
                        Founding Member
                        • Aug 2014
                        • 1560
                        • Hays, KS
                        • Green Mountain Grill - Jim Bowie
                          (I've never regretted having too much grate space).

                          Weber Genesis Gas grill
                          Weber Kettle grills x 2

                        That looks spectacular. Envious.


                        • Henrik
                          Founding Member - Moderator Emeritus
                          • Jul 2014
                          • 4436
                          • Stockholm, Sweden

                          Thanks fellas! The whole piece weighed 6.5 lbs. I served it with tzatziki and potato wedges. I cut thick (1 inch) slices as I was going for pork chops.


                          • mountainsmoker
                            Banned Former Member
                            • Jun 2019
                            • 1849
                            • Bryson City, NC

                            Henrik there is nothing better than a whole pork rib section done like that. Smoked with your favorite herbs and favorite pork wood. You made me hungry as soon as I saw it. You guys are killing me. I have a 5-6lb one in the freezer I am going to have to do when I get home from vacation. Even if I don't gain any weight here, I will when I get home.

                            Note to you cook to 145 F, no more. That is 62.777777777778 C.


                            • Henrik
                              Henrik commented
                              Editing a comment
                              You’re gonna love it! I took mine to 140 F. Purrfect :-)
                          • luvthemstillers
                            Club Member
                            • Jul 2019
                            • 216
                            • Pittsburgh, Pennsylvania

                            Looks amazing! Great photos.




                            Meat-Up in Memphis 2021

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                            Meat-Up in Memphis


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