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A Tale of Two Piggies (qview too)

post #1 of 22
Thread Starter 
I bought a pair of 3 lb boneless pork rib roasts to cook up for the weekend. They look great, nicely marbled across the surface with a thin fat backing and solid through the middle. As I have two, I decided to try different approaches and have my own kitchen contest to see which the family likes best.

So here we go,

Contestant #1:
Made a marinade for overnight of
1 cup brown sugar
1/2 cup sea salt
3 tbsp Dijon mustard
3 tbsp dried thyme
2 cups apple juice

All of this mixed up with an immersion blender to break up the thyme a bit and get it all dissolved. Into a plastic bag and left to rest overnight at 36*F.

Contestant #1 is going to be stuffed with an apple/pear/mango salsa before hitting the smoker...that'll come later icon_smile.gif

Contestant #2:
Coat with yellow mustard and put in the cold cellar overnight with a rib-style dry rub of
2 tbsp Lawry’s® Seasoned Salt
1 tbsp granulated sugar
1 tbsp chile powder
1 tbsp sweet paprika
1 tsp ground black pepper
1 tsp garlic powder

And down they go for the night.....

Updates as they come...Cheers, icon_smile.gif
post #2 of 22
I look forward to seeing how your experiment/comparison turns out.

I like to try cooking things two different ways and see how they turn out.

post #3 of 22
Great comparison, can't wait to see the final result.
post #4 of 22
Thread Starter 
Part II:

Followup to the meal.

The fruit salsa for #1:

1 mango, 1 Bartlett pear, 1 Red delicious apple and 1 Golden delicious apple, coarsely chopped
1 tsp Dijon mustard
1 pinch Kosher salt
1 tbsp olive oil
2 tsp brown sugar
cracked black pepper to taste

About 1/2 of the fruit was used to stuff the roast after cutting a 'pouch' in it from one end with a long sharp knife. The remaining fruit went into the blender to make a sauce for the roast - add another tbsp of olive oil - some of this sauce was used to baste after the first hour, the rest kept to mix with the drippings as a sauce at the table.

Meanwhile, #2 received a coating of Brown Sugar on top of the rub and the two went into the smoker together

Smoked at 240*F with a mix of Sugar Maple and Apple chips for 2 hours to internal temp of 150*F. Basted at 1 hour and 1 1/2 hours with fruit salsa for #1 and apple juice/apple cider vinegar for #2.

Moved both to a grill preheated to 500*F for 10 minutes to brown up the outside.

From the grill, rested the two roasts in foil in a cooler for 60 minutes before slicing. Checked the temp on both roasts while resting and the solid roast peaked at 178*F, the stuffed roast at 165*F. I could have pulled the rubbed roast a little while earlier for the cooler but it didn't end up overdone.

The fruit stuffed roast was very moist and the fruit still had a slight crispness to it. That really complemented the pork. The dry rubbed roast had more of a 'rib' flavour and was also quit moist. Served with roasted veggies to round out the meal.

And the verdict? It's a split decision: My wife and I favoured the fruit stuffed pork roast while my boys both preferred the dry rubbed one. Both were excellent!
post #5 of 22
I like it! Fine job!
post #6 of 22
Those look absolutely wonderful! I just had to give you points.PDT_Armataz_01_37.gif Thanks for the Qview.
post #7 of 22
Both look excellent!!PDT_Armataz_01_37.gif Mmmmm!!
post #8 of 22
Great Q-View...I love doing side-by-sides and you showed it well. Points to you.
post #9 of 22
Very nice. Points for you my friend.
post #10 of 22
Great smoke!
Both look delicious!
post #11 of 22
Very nice!!
post #12 of 22
Those look really tasty.PDT_Armataz_01_37.gif
post #13 of 22
MMMmmmmm my mouth is watering, beautiful

post #14 of 22
Very nice. I'd give you points if I could. icon_sad.gif
post #15 of 22
Awsome! Thanks for the Q-veiw.
post #16 of 22
I love the comparison smokes! Both of them look great!
post #17 of 22

Great job - looks awesome!

Can you elaborate on exactly how you stuffed that pork loin? I recently experimented with the "butterflied" loin, or cutting it into a sheet and rolling it - like a fatty - but the results weren't quite what I was expecting. Just wondering how you accomplished this.
post #18 of 22
Great look'n smoke...I can taste them from here!
post #19 of 22
Thread Starter 
Greeting Bman icon_smile.gif

The pork rib roast is boneless and pretty solid. After unbagging it from the marinade...

the roast is in still just one piece. It's not rolled or anything. I cut a slit in one end with a sharp knife and worked the knife down the inside, basically turned the roast into a pouch, slicing along the inside and trying not to cut through the walls or the bottom.

Sort of like a hot water bottle made of meat icon_idea.gificon_smile.gif

post #20 of 22
wow thanks for the great qviewsPDT_Armataz_01_37.gif
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