Snake River Farms "Prime Rib of Pork"........My reveiw.

I received this last Thursday:

I was debating on whether or not to cook it whole or break it down into chops and roasts, finally decided on the latter.

This was advertised as being approx 7lbs +/- 0.5lbs, and it came in just a smidge over 9lbs:-D. Here's some shots:

A shot from the end, nice marbling:




So I wound up with 2 small roasts about 3-3.5lbs each and some chops about 10oz each.

Dinner for tonight:


This one is 4-bones from the thickest end of the roast. I must say, it is a very, very nice looking roast. Again I am keeping the seasoning simple, Lawry's salt, pepper, garlic, onion. This should let the taste of the pork to "speak to me" if you will.

The plan..........On the Weber Kettle with KBB briquets, and a combo of apple and cherry wood for smoke, low & slow 225-250 target cook temps to an IT of ~130, then a hot sear on the Smoky Joe and rest, final target IT ~145.

What do you all think, plan sound O.K.?

I'll post the cook either tonight or tomorrow morning.

Keep Q'ing all,
KC

Big George's BBQ said:

Plan sounds OK but if you want to be sure send me some and I will test it for you Please post Pics of the cook

Click to expand...

Thanks George. I'm not very computer savvy, but if I can figure out how to get it to you in a PM, you got it!

KC

landarc said:

Looks great and a nice hunk of meat. Sometimes I dust a little flour over the top fat cap. It becomes crispy and crunchy, almost fried like.

Click to expand...

Thanks for the tip brother, just may have to try that on the next one (already finished this one).

Thanks:wink:,
KC

SRF "Prime Rib of Pork"........My review (part 2).

This is the finish of the previous thread:
http://www.bbq-brethren.com/forum/showthread.php?t=205657

Mod Note: Threads merged for continuity

My cooking set up:

Apple and cherry for smoke on a "3-legged snake":wink:.
Pretty much cooked to plan (see previous thread), temps did creep up to the 270-275 range briefly.
Roast is on;

Pulled at an IT of 131*


I let it rest for a spell while Smokey Joe was firing up, then tossed it on for the sear. Finished up like this;



Finished up with an IT in the 145-150* range. I let it rest while the asparagus finished up.

Sliced it up like this;




Plated up;


I gotta say..........this was some mighty delicious pork:-D, absolutely top notch for sure. Very, very rich flavor, I really can't wait to try the next one with some sage, rosemary etc. This was very tender and juicy and had almost a "buttery" texture to it, really very tasty for sure.

A previous comment from lantern,
"I eat quite a bit of berkshire pork from my local butcher. I figured you would come to this conclusion (Speaking of my previous rib cook). Where these heritage breeds REALLY shine is in the chops and loin cuts. It is IMO night and day between what we can get at the supermarkets and what the berkies can deliver." Italics mine:-D.

I'd have to say that that assessment is very accurate.

Now, for this I payed $69.00 on sale, the regular price is $129.00. That comes in at ~ $10.00lb at the advertised weight (advertised as 7 lbs +/-0.5lbs) on sale and $18.00-19.00lb at regular price, and I think I would pay that again(on sale). I don't think I would pay the $129.00 though, but for those of you that are really into pork in a big way, you just might like it that much. I would recommend trying it and decide for yourself. It may just be that I am a cheap bastid generally speaking:shock:.

Overall I really enjoyed it, very good product:-D, definitely looking forward to the chops for a later date.

Keep on Q'ing my friends!

KC