Pork rib roast - wow!

[painter]

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

[Rod]

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

[Jim White]

Okay, now I'm really hungry.

[mrteddyprincess]

Looks fabulous! Thank you for the details!

[Henrik]

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).

Beautimous!



Scored fat cap (bones facing down)



Herb rub applied



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!!



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!