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Huge THANKS to RichardFL and Big'un!

NibbleMeThis
NibbleMeThis Posts: 2,295
edited November -1 in EggHead Forum
You two guys made our New Years Eve Dinner last night!

3.53lb rack of pork (bone in pork roast) seasoned with RichardFL's Holy Smokin' Chipotle (thank you thank you thank you) and maple sugar

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Seared it direct at 400f (yes that low) 5 min fat cap down. Flipped seared 3 mins.

Switched to indirect and dropped Egg temp to 350f. Roasted to about 125f and glazed with Big'un's Carnivore BBQ Sauce (Robust).

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Finished until 145f internal and pulled (total time about 1 1/2 hours) to rest.

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Carry over added 15 more degrees in 30 minutes of resting. Was worried, I like mine 150-155. Still juicy, tender, and delicious even at 161 internal!

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Best pork roast I've made. What a great cook to finish out the year. Thanks again, you two both rock the Egg Nation!

Full details on my blog: http://www.nibblemethis.com/2011/01/bone-in-pork-roast-on-grill.html
Knoxville, TN
Nibble Me This

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