Pork Rib Roast

Brine in one of Smokin'Okies brines,overnight.

Cook at 335*,until 145* internal.

Let rest 20 mins.

Salt ,pepper,garlic will be fine as a rub.

Salt, pepper, rosemary. No brine for me.
1- 1 1/2 hrs to 145F.
Cover and rest while you eat a salad or have another beer.

Avoid buying pumped pork. Find one with high marbling, and intramuscular fat.
If you can't find one as discribed above, brine it.

What is pumped pork

quote:

Originally posted by Stone Creek BBQ:
What is pumped pork

Pork that say xx% solution added on the label.

Not thrilled about paying pork price for salt water pumped into pork,but today's overlean bred loins that aren't brined,or injected,may even be helped a little in some cases.

Just a thought.

Hi everyone thank-you all again for all of your imput. I took the challenge and had to go at it alone. I used the cookshack ribrub added a few more spices then I smeared it with a healthy dose of plain old mustard. I was short of time and the visitors were rumbling about charging the cook in an all out mutiny. I ordered more beer and put on a fight. This held them mesmerized for the next little while. I let the roast stand at room temp for 1hr.Then I put it in at 250 degrees. It cooked for about 4.5hrs. It was by far the best roast I have ever done. I let it stand for 30min and cut. It was very juicy and tender..no leftovers!!Thank-you Tom,Smokin'Okie,mnhogfarmer,Bill,and the stone creek bbq.(sorry if this sounds like the oscars but without your help in the past as well I am sure in the near future I would have never cook my first roast with as much confidence as I had.)Rob

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