Pork Ribeye Roast w/ Q-View

[WV_Crusader]

Started at 8am, GMG Daniel Boone with COMP blend Lumber Jack at 225 and A-Maze-N tube smoking. Going to 145 then wrapping to 205.

 

[thirdeye]

That looks like the rib end (forward end) of a pork loin?? Won't going much higher than 145° risk drying it out.... or do you have a plan when wrapping?

 

[WV_Crusader]

Nope it’s a pork ribeye roast. I’ve don’t these many of time before the same way and they literally fall apart. I add some butter, apple juice, and seasoning to the foil. Never had one dry out yet on me.

 

[thirdeye]

That's interesting, thanks for that. The rib end of a loin does have a little higher fat content, I wonder if that helps keep it moist too.

 

[WV_Crusader]

Final result! Already had a piece and it’s amazing as always!!!

 

[xray]

Looks good!

 

[HalfSmoked]

Looks good

Warren

 

[yankee2bbq]

Great job! That sure does look good!

 

[WV_Crusader]

Thanks everyone, the wife loved this! She is the biggest picky eater I have ever met! Lol

 

[SmokinAl]

That looks amazing!
I bet it just melted in your mouth!
Al

 

[DanMcG]

Looks great! Was it injected, enhanced?

 

[RiversideSm0ker]

That sure looks delicious to me. Great job on the cook. Thumbs up.

G

 

[bacon_crazy510]

Wowza ... tenda as yo mama's love.

Great job!

 

[WV_Crusader]

Thanks everyone! It was not injected or brined at all. Just rubbed good and smoked as before. Super easy and doesn’t require much thought going away from the house and coming back and not worrying you ruined it.