Pork Rib Roast on the Weber Kettle

[worktogthr]

Well this is inspired by Jeff's Maple Glazed ribs from his newsletter and getting this roast for 1.29 per pound. Here it is:

image.jpeg

• worktogthr
• Jan 30, 2016

About 3 lbs. for the brine:
1/2 gallon water
1/2 cup kosher salt
1/2 cup dark brown sugar
3 tablespoons hot sauce

Stole this brine from Jeff too! From his pulled chicken newsletter.

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

Out of the brine:

image.jpeg

• worktogthr
• Jan 30, 2016

Coated with some maple syrup and then Jeff's rub:

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

Onto the kettle running between 300-325 with a chunk of apple and a chunk of hickory:

image.jpeg

• worktogthr
• Jan 30, 2016

I'll be back...

-Chris

 

[crankybuzzard]

That sounds like it should be mouth watering good!

Looking forward to the final on this

 

[pit 4 brains]

Looking good!

I sure do like those indirect coal pans the weber makes. I use mine even when I'm grilling carne asada. They sure keep the heat directed straight up.

 

[worktogthr]

At about 130 IT I gave it another glaze of maple syrup with a couple of tablespoons of jeffs rub mixed into it.

image.jpeg

• worktogthr
• Jan 30, 2016

 

[b-one]

Interested to see how it turns out!:drool

 

[worktogthr]

Well, I must say. Try this! It was awesome. Juicy, sweet and spicy, nice sticky texture on the glaze. What makes most of Jeff's Recipes awesome is their simplicity and this glaze is no different. Wish I was better at taking pics because I'm not sure they do it justice. Here we go:

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

image.jpeg

• worktogthr
• Jan 30, 2016

Thanks everyone for looking and please try this. The roast cost me 4 bucks and change and it could easily feed 4 people or 2 of me haha.

-Chris

 

[b-one]

:drool worthy!

 

[worktogthr]

:drool worthy!

Haha thanks! I am definitely doing this one again. May even be holiday worthy.

 

[crankybuzzard]

Pics are fine, you e made me very hungry!

Great job!

 

[pc farmer]

That looks great. :drool

 

[worktogthr]

Pics are fine, you e made me very hungry!



Great job!

Thanks!! How can you be hungry after all that sausage? haha

 

[worktogthr]

That looks great. :drool

Thanks! I really enjoyed it. I tried Jeff's Maple glazed rib recipe and it was awesome and I thought why not try this on this roast. Glad I did!

 

[crankybuzzard]

Thanks!! How can you be hungry after all that sausage? haha

Trust me, one can get tired of sausage! I'm snacking on some kimchi that one of the makers today brought over. His wife is Korean, we're trying to figure out how to make a sausage with kimchi in it. LOL

Seriously though, that pork rocks!

 

[SmokinAl]

That really looks delicious!

How incredibly juicy!

Great job!!!

Al

 

[seenred]

That looks and sounds delicious Chris...very nicely done!  

Red

 

[tropics]

That is a very nice looking cut of meat,cooked perfectly Points

Richie

 

[worktogthr]

That really looks delicious!

How incredibly juicy!

Great job!!!

Al

Thanks a lot Al! Brining pork loin is the way to go!

That looks and sounds delicious Chris...very nicely done!  

:points:

Red

Thanks so much for the points red! Check out the maple glazed ribs from
Jeff's newsletter. Simple and awesome!

That is a very nice looking cut of meat,cooked perfectly Points
Richie

:points:

Thanks so much Richie! I love how accurate the maverick is. I pulled at 140 and it crept up a couple of more degrees. I like pork loins and tenderloins to have some pink in them.

 

[disco]

Ok, ok. Fess up. You are some expert chef who has started posting here to make the rest of us look bad, right?

This looks to die for and I have added it to the eternally growing list of things I have to try.

Points for a great smoke.

Disco

 

[worktogthr]

 
Ok, ok. Fess up. You are some expert chef who has started posting here to make the rest of us look bad, right?

This looks to die for and I have added it to the eternally growing list of things I have to try.

Points for a great smoke.

Disco

Hahaha not at all.  Just a total food junky who uses every spare minute he has to play with food.  Finding this forum a couple of years back has put this hobby on the fast track to addiction.  Thanks again for the kind words and the points.