Just ordered a nice crown roast for Monday,will remove membrane, and will marinate for 6 hrs with a simple marinate, 2 Cups apple juice, 1/2 cup apple cider vinegar, and 1/4 cup soy sauce , then pat dry, coat with 1/4 cup sweet mustard / 1/4 cup BBQ sauce / 1 teaspoon horseradish mixture to the outside, then add my rub ...
http://www.smokingmeatforums.com/t/262751/grizs-pork-rib-rub#post_1726632 ..
to the inside, tie it up, then rub all over the outside ,, will smoke at 225.. and will glaze with some BBQ sauce at like 120 degrees, and pull and cover to rest at like 143 deg internal,
Just picked it up, will marinate early morning .. this should be fun ....
It/s almost 8 lbs, and is an 8 bone crown roast ...5.99 lb
I am all ears ... for any suggestions ...
http://www.smokingmeatforums.com/t/262751/grizs-pork-rib-rub#post_1726632 ..
to the inside, tie it up, then rub all over the outside ,, will smoke at 225.. and will glaze with some BBQ sauce at like 120 degrees, and pull and cover to rest at like 143 deg internal,
Just picked it up, will marinate early morning .. this should be fun ....
It/s almost 8 lbs, and is an 8 bone crown roast ...5.99 lb
I am all ears ... for any suggestions ...
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