Rib End Roast

Discussion in 'Pork' started by gatorkjh, Mar 13, 2009.

  1. gatorkjh

    gatorkjh Newbie

    I'm thinking about smoking a bone in rib end roast. Any suggestions???
     
  2. vtanker

    vtanker Meat Mopper

    Man, that's an open Question! Can you be more specific?
     
  3. vtanker

    vtanker Meat Mopper

    How big? what kind of rub? what kind of wood? what kind of smoker? Etc...
     
  4. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Stop on over at Roll Call & introduce yourself. Type of smoker, how long you've been smoking, ect.
     
  5. gatorkjh

    gatorkjh Newbie

    I'm using a charbroil smoker with offset firebox. The roast is around 8 lbs. Wasn't planning on using a rub, just injecting and spraying. Maybe a rub towards the end of the process. I guess my questions are:

    1. How long and at what temp?
    2. If using a rub, would garlic and oil be feasible?
    3. Any suggestions as to what to inject with would also be appreciated.

    Thanks for the responses so far...gator
     
  6. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    1. I'd go 225* until it reaches desired doneness (use a meat thermo)
    2. I'd rub it with a mix of CBP, kosher salt, & garlic powder.
    3. I'd hold off on the injection.
     
  7. vtanker

    vtanker Meat Mopper

    I would not inject ether. I use my own rub so the rub would be your preference. If you hold off on the rub It won't have as long to penetrate. the inner temp would be your desired doneness. opps!!! LOL
     
  8. vtanker

    vtanker Meat Mopper

    Sounds like fun though!
     
  9. gatorkjh

    gatorkjh Newbie

    Tank and Nomore, thanks for the replies. I'm planning on doing it tomorrow. I'll show pics of the result (good or bad-I'm learning here!)

    And again, my naivete shows, what is CBP (crushed black pepper?)
     
  10. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    CBP - cracked black pepper
     

Share This Page