3 replies to this topic

[Butch Richardson]

Hi Guys.
Gonna cook a pork rib roast for thanksgiving and looking for some input.

It will be cooked on my WSM and was thinking 225 until 190F. Got my seasoning figured out but not sure about the wood.

Should I do this in a pan and leave uncovered or start on the grate and foil at some point?

[Kevin Barteaux]

Butch Richardson, on 19 November 2011 - 04:08 PM, said:

Hi Guys.
Gonna cook a pork rib roast for thanksgiving and looking for some input.

It will be cooked on my WSM and was thinking 225 until 190F. Got my seasoning figured out but not sure about the wood.

Should I do this in a pan and leave uncovered or start on the grate and foil at some point?

Butch, I have a feeling that is going to be one dry roast! I do not believe there is enough fat and connective tissue to treat it like a pork shoulder.

If were me, I'd go to about 145-150, let it rest, then sear on all sides for a minute or two per side.

Caveat: when I hear pork rib roast I think the loin section with the ribs attached (i.e. pre-sliced center-cut pork chops).

Edited by Kevin Barteaux, 19 November 2011 - 04:56 PM.

[Butch Richardson]

Thanks Kevin

It is a Rack of Pork at about 6lbs. your right 190 probably will dry it out. I have family that like well done meat so I guess I could use the WSM to about 140. Remove rest and slice. Then sear the cuts to meet their individual needs.

[Derrick Galiste]

I stock up on those since Costco only carries them for the holidays.
Like you said, take it to 140 then rest, slice and grill for more doneness.
I like to roast slow, rest and then sear like my prime rib.