Pork ribeye roast on the rotisserie

[SmokinAl]

I bought a couple of these roasts when I saw them. Never had this cut before, and it was real cheap. Thawed one out, brined it overnight in the fridge, then injected it with a bit of Tony C’s butter/jalapeño marinade. Here is what I started with.

I wanted it to be a more round uniform shape so it would cook evenly on the rotisserie. So I tied it up then put it on the spit. It was very even weight wise, so no counter weight needed. My neighbor lent me his Meater +. This thing is amazing. I have to get one.

Overall cook time was around 3 hours. The surprising thing to me was the ambient temp, right at the meat stayed around 250 degrees the whole cook. I was worried that the Meater would burn up over a wood fire, but it worked flawlessly. Off the spit & ready to rest a bit.

Man is this guy juicy!

Homemade mushroom gravy, and box potato’s. Sorry, but I like them out of the box.

Next night we added some beans from our little garden, and some of Judy’s homemade sourdough bread.

I have not been happy with some of the items that I have bought from WFF lately. However I will order a couple more of these. They just absolutely melt in your mouth, almost like I SV’d them. Thanks for stopping by folks!
Al

 

[tbern]

both awesome looking plates, so juicy looking meat! thanks for sharing this!

 

[seenred]

Looks terrific Al! That cut is a new one for me too...but looks like it really turned out great! Nicely done!

BTW I know a guy who might have a meater for sale...I'll send you a PM.

Red

 

[Newglide]

Looks great. Haven't seen the roast. Our local grocery store caries the steals every now and then. I always stock up on them.

 

[chopsaw]

Fantastic Al ! The pork loins with the light and dark meat are the ones to get .
I used the Tappecue Air probe 2 when I spun the beef the other day . Love that thing .

 

[TNJAKE]

Heck of a good looking plate Al.....also I'm jealous to see green grass and sunshine lol

 

[Winterrider]

Looks like a nice cut of meat and you did it justice Al. Plates.look delicious.
TNJAKE , I was gonna echo that about the green grass. A good 3.5 months away for that yet for us.

 

[JLeonard]

I'm with TNJAKE !!! I dont know if I'm more jealous of the plate or the sun and green grass!
But, I'd take a big heaping dose of all of it.

Jim

 

[clifish]

Nice plate AL, need to do this. I either need to bring my kettle back from PA or buy another one for here in NY

 

[SecondHandSmoker]

Al, that roast is a beauty.

Stu

 

[Gonna Smoke]

Al, I'd surely pull up a chair for a plate of that!! Nice cook!!

 

[civilsmoker]

Al that is a nice looking roast and plate of grub all around!

 

[smokerjim]

Looks great Al, I thinks its basically just the rib end of the loin where they get the country style ribs, instead of cutting in halves to make the ribs they just leave them whole and call them a ribeye roast.

 

[sawhorseray]

Not only a fine cook Al, the tie job on that roast looks to be professonal quality, nice work! RAY

 

[SmokinAl]

both awesome looking plates, so juicy looking meat! thanks for sharing this!

Thank you, and yes it was juicy.
Al

Looks terrific Al! That cut is a new one for me too...but looks like it really turned out great! Nicely done!

BTW I know a guy who might have a meater for sale...I'll send you a PM.

Red

Thanks Red, got your PM.
Al

Looks great. Haven't seen the roast. Our local grocery store caries the steals every now and then. I always stock up on them.

Thank you, if you ever see on of these, grab it!
Al

Fantastic Al ! The pork loins with the light and dark meat are the ones to get .
I used the Tappecue Air probe 2 when I spun the beef the other day . Love that thing .

Thanks Chop!
Is that what a pork ribeye roast is?
That makes sense because it was so cheap.
This will be like brisket, cheap until everybody discovered it.
Al

Heck of a good looking plate Al.....also I'm jealous to see green grass and sunshine lol

Thanks Jake, but we get hurricanes too!
Al

Looks like a nice cut of meat and you did it justice Al. Plates.look delicious.
TNJAKE , I was gonna echo that about the green grass. A good 3.5 months away for that yet for us.

Thank you, I didn’t even think of the grass when I posted the pics. Sorry!
Al

I'm with TNJAKE !!! I dont know if I'm more jealous of the plate or the sun and green grass!
But, I'd take a big heaping dose of all of it.

Jim

Thanks Jim!
Al

Nice plate AL, need to do this. I either need to bring my kettle back from PA or buy another one for here in NY

Thanks Cliff, I’m just starting to use the kettle more lately. Since I sold all my smokers & got the RecTec, I still enjoy a real fire & the kettle is my drug.
Al

Al, that roast is a beauty.

Stu

Al, I'd surely pull up a chair for a plate of that!! Nice cook!!

Al that is a nice looking roast and plate of grub all around!

Thanks guys!!
Al

Looks great Al, I thinks its basically just the rib end of the loin where they get the country style ribs, instead of cutting in halves to make the ribs they just leave them whole and call them a ribeye roast.

Thanks Jim,
All I know is it sure was good, and I don’t understand why every grocery store doesn’t have them.
Al

 

[chopsaw]

Is that what a pork ribeye roast is?

Comes off the loin . Ribeye roast is the section of the loin it's cut from I believe .
We're used to hearing the names with beef , but it goes for all animals . It's a great cut of pork , and you nailed it . If you buy whole boneless pork loins you'll get that section .

 

[tx smoker]

Al, both of those dinners look fantastic sir!! Gotta admit though, that roast is nothing short of spectacular. I don't know that I've ever seen a more perfectly cooked pork roast than that. Absolute porcine perfection!!

Robert

 

[Brokenhandle]

Looks delicious Al! And I like that you know the correct ratio of gravy needed!

Ryan

 

[jcam222]

Looks great Al. I see a few unique pork cuts on WF. Our boys always preferred box potatoes too.

 

[Retired Spook]

Looks incredible Al - I think open fire rotisserie cooking is the best and your roast looks like it proves it!