Center Cut Pork Rib Roast ??

JckDanls 07

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• Sep 21, 2012

• #1

OK.. so the wife brings home a "center cut pork rib roast".... has about 4 ribs, tied up with butchers string... should I cut em up into pork chops or cook the whole roast ?? ... Did a search, didn't find much on this cut... could use a few pointers if y'all would please ?

'Thanks"
Keith

 

pops6927

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• Sep 21, 2012

• #2

Certainly, be glad to help!

That is the rib center cut section prepared as a roast.  If you look at the base of the ribs near the backbone, the meatcutter may have cut through the ribs right at the base of them and tied it up.  You can cut through the roast into chops but you'd have to remove the backbone section.  If not cut, you can bone it out and cut into chops boneless.  Or, you can roast it as a whole roast.   If it's been cut, then you can remove the strings, separate the backbone if necessary some more but not off, then stuff the roast with dressing, lay in a pan and roast it on a rack, you can loosely tie back up to hold it together.

 

Last edited: Sep 21, 2012

JckDanls 07

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• Sep 21, 2012

• #3

Thx Pops.. "You Are DaMan" ... looking to do these Sun..... So use Sat. to prep them...

 

fpnmf

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• Sep 21, 2012

• #4

Does it look like this???

http://www.smokingmeatforums.com/t/...crown-roast-with-crown-view-final-pics-yummie

 

JckDanls 07

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• Sep 21, 2012

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Craig.. can't say that it looks a crown like that.. Just 3 or four ribs ... But I do know that I need to get them in a brine no matter what I do with em....

 

JckDanls 07

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• Sep 22, 2012

• #6

Pops6927 said:

Certainly, be glad to help!

That is the rib center cut section prepared as a roast.  If you look at the base of the ribs near the backbone, the meatcutter may have cut through the ribs right at the base of them and tied it up.  You can cut through the roast into chops but you'd have to remove the backbone section.  If not cut, you can bone it out and cut into chops boneless.  Or, you can roast it as a whole roast.   If it's been cut, then you can remove the strings, separate the backbone if necessary some more but not off, then stuff the roast with dressing, lay in a pan and roast it on a rack, you can loosely tie back up to hold it together.

Click to expand...

This is the route I'm gonna go... Thx Pops...