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Pork Rib End Roast
Posted on 8/1/21 at 8:30 am
Posted on 8/1/21 at 8:30 am
Grocery had pork rib end roasts on sale yesterday so decided that would be the ticket for Sunday dinner. It's bone in (5-6 bones). Anyone have a good process for cooking these?
3
Posted on 8/1/21 at 8:55 am to Saskwatch
I don't have a recipe, per say, but cook in the style of a beef rib roast and cook specifically to IT might yield good results!
Posted on 8/1/21 at 10:35 am to Saskwatch
I think utilizing the reverse sear technique would be a good process.
Start by dry-brining or marinating it for 12-24 hours (should have started yesterday).
Then into the oven or the grill @ 250°F until it hits 135°F-140°F internally (I prefer my pork a bit on the medium rare side). Remove, crank the heat up to 11, return to oven until it reaches your preferred color. Remove, rest, eat...
Start by dry-brining or marinating it for 12-24 hours (should have started yesterday).
Then into the oven or the grill @ 250°F until it hits 135°F-140°F internally (I prefer my pork a bit on the medium rare side). Remove, crank the heat up to 11, return to oven until it reaches your preferred color. Remove, rest, eat...
Posted on 8/1/21 at 5:04 pm to Saskwatch
Ended up smoking the rib roast. 250 for 3.5 hrs. Apple and Oak wood chunks with B&B Char Logs. Cooked to 145 Internal Temp.. Still looks a tad rare so will pop in the oven for 20 minutes before eating
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