As some of you may recall, I cooked one of these several weeks ago. This time I dry rubbed with Moose Rib Rub #1, then smoked on the Kingsford Oval with Maple & Hickory using the firebrick method for 1 1/2 hours at about 300 degrees, then finished off with a nice sear and pulled at 152 and rested for 20 mins. This one was even better than the last one as it had a more prominent smoke flavor. Here it is after I pulled it:
And here it is plated, with rib bones removed:
As much as I enjoy pork tenderloins and loin roasts, the bone in rib loin roasts are fast becoming my favorite.
And here it is plated, with rib bones removed:
As much as I enjoy pork tenderloins and loin roasts, the bone in rib loin roasts are fast becoming my favorite.
