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Smoked Pork Rib Roast

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I’ve been thinking a lot about what I was going to do as my next video so I pulled a rib roast I’ve been saving out of my freezer and let it thaw a couple of days in the refrigerator.

 

 

 

 

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I went back and forth on whether to trim the fat cap off or leave it on. I ended up deciding to trim it away.

 

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Now that the pork was trimmed it was time to make the rub. This is what I used:

 

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1 tblsp black pepper
1 tblsp paprika 
2 tblsp brown sugar
1 tsp dill weed
1tblsp italian seasoning
1 tsp garlic powder 
1tblsp course kosher salt
1/2 tsp cayenne (center)

 

I was going after a sweet initial bite with some heat at the end of the chew just before swallowing. I feel like I’m almost there. Maybe a little more brown sugar, adding in some cinnamon or adding Fireball Whiskey to the marinade. Not quite sure yet but I’m getting close.

Having said that, I took half the rub and mixed it in with 1/2 cup of white wine and a 1/4 cup EVOO and back in the fridge for atleast 6 hrs to soak up all the flavors.

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At that point it was time to get the fire going, remove the pork rib roast from the juice and get it on the smoke

 

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While waiting for my smoker to get up to 300F it was time to get the rub on the pork 

 

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This is about half way through. If I remember correctly this was at about 100F internal temp. The pullback in the rib bones is looking really good

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This was a relatively short cook, about an hour and a half to get to 145F get it off the heat and wrap it up snug in aluminum foil then inside a towel and into a dry cooler for about another 30-45 mins

 

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In the end I did not do a video although I wished I had because this Pork Rob Roast came out fantastic. I even impressed myself with the results I got
 

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