First Pork Rib Roast

ziggybrew

Newbie

Original poster

Dec 25, 2012

11

10

Harrisburg, PA

• Mar 23, 2013

• #1

Heck, am I even calling it right?

It's a solid hunk of pork maybe 8 pounds. It looks like a bunch of pork chops stacked high -- rib bone and all. Anyway...

I made a rouge marinade: Garlic powder and minced garlic, White Pepper, Black Pepper, Cayenne Pepper, Apple Cider Vinegar, Orange Juice, Vodka and some small dash of poultry seasoning mix.

Soaked only 4 hours. (Is that okay?) and smoked at 275-325 (constantly adjusted, who knows) for 12 hours (okay, when it hit 150 degress?)

is this thing working? Hello?

What would you do differently?

Zig

 

ziggybrew

Newbie

Original poster

Thread starter

Dec 25, 2012

11

10

Harrisburg, PA

• Mar 23, 2013

• #2

Also: With a propane smoker, do ya just do the smoke box for the first three hours?

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Mar 23, 2013

• #3

That's too long.

 

Last edited: Mar 23, 2013

ziggybrew

Newbie

Original poster

Thread starter

Dec 25, 2012

11

10

Harrisburg, PA

• Mar 23, 2013

• #4

I'm finding that truth out now. At 6 hours it is already at 155 degrees internal with a 225 degree smoke. Almost there. Thanks. Do you have a slip in the National Harbor? 

 

mountainhawg

Meat Mopper

Jan 4, 2013

262

15

Mountains of Western NC

• Mar 23, 2013

• #5

How did it come out?

That's my wife's favorite cut of pork, and one I'm not fond of. Never cooked one on the grill just in the oven covered with bacon with garlic cloves inserted 1 to 2 inches into the meat. 

 

mdboatbum

Master of the Pit

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Apr 22, 2011

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Washington, DC

• Mar 24, 2013

• #6

ziggybrew said:

I'm finding that truth out now. At 6 hours it is already at 155 degrees internal with a 225 degree smoke. Almost there. Thanks. Do you have a slip in the National Harbor? 

Click to expand...

Sorry for the short response the first time. I had typed out a longer one but decided it sounded snarky, so I edited it out. As for your rib roast, in my experience they're best treated like a pork loin. High heat to an IT of 145˚ followed by a rest.

No slip in National Harbor. I've actually never been there, but I hear it's pretty nice. My boat currently resides in the driveway of a friend's house south of Annapolis, awaiting some repairs and Spring commissioning. I got rid of the "big boat" years ago, but kept it in a slip just off the Rhode River.

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

3,402

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Prince George, Va.

• Mar 24, 2013

• #7

At the risk of sounding snarky (love that one MD)

 

ziggybrew

Newbie

Original poster

Thread starter

Dec 25, 2012

11

10

Harrisburg, PA

• Apr 2, 2013

• #8

The 1st smoke was amazing. Dang. Yes, should have taken some pics. Especially when i decided to blanket it in bacon. Everyone was circling like vultures when it started to get close to done. Since then we've smoked some fryers and sausage with applewood. Of all the new things I've learned from you guys here at SMF -- The simple genius of a rest is so important. Never knew how big a difference resting can make. Thanks for all the advice.

 

christophcbv

Fire Starter

Sep 3, 2013

61

10

• Dec 19, 2015

• #9

Here's my first crack at one.  7lbs.  225 deg in the smoker.  5 hrs of smoke.  Inside now, wrapped and sitting in a turned off oven to re-distribute the juices... 

Will let you know in an hr of the taste... 

20151219_163201_resized.jpg

• christophcbv
• Dec 19, 2015

 

christophcbv

Fire Starter

Sep 3, 2013

61

10

• Dec 19, 2015

• #10

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• christophcbv
• Dec 19, 2015