- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pork Rib Roast?
Posted on 12/21/17 at 1:27 pm
Posted on 12/21/17 at 1:27 pm
I picked up a pork rib roast and plan on throwing it on the Traegar. Any advice on temp and time? My biggest concern is overcooking it because I like my pork to have pink in it.
2
Posted on 12/21/17 at 2:13 pm to Marlbud
I smoke pork loins to 145 and pull them. It continues cooking after you pull it off the smoker. A little pecan and cherry wood make for some fine eating.
This post was edited on 12/21/17 at 2:15 pm
Posted on 12/21/17 at 11:45 pm to Marlbud
Standing rib roast? Bone in?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News