Maple & Hickory Smoked Dry Rubbed Bone in Pork Loin Rib Roast

[mooseman]

As some of you may recall, I cooked one of these several weeks ago. This time I dry rubbed with Moose Rib Rub #1, then smoked on the Kingsford Oval with Maple & Hickory using the firebrick method for 1 1/2 hours at about 300 degrees, then finished off with a nice sear and pulled at 152 and rested for 20 mins. This one was even better than the last one as it had a more prominent smoke flavor. Here it is after I pulled it:



And here it is plated, with rib bones removed:



As much as I enjoy pork tenderloins and loin roasts, the bone in rib loin roasts are fast becoming my favorite.

 

[mr mac]

What a gorgeous pork loin that is! I have always thought that bone in gave better flavor to the meat!

 

[ronp]

What a nice smoke, gotta love it.

 

[beer-b-q]

Now that is a fine looking piece of meat...

 

[treegje]

My mouth is watering

 

[mc73]

Just bumped my nos on the screen trying to get to it

 

[DanMcG]

That looks delicious MooseMan, Thanks for sharingthe Q-view.