Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Center cut pork loin

eggsrgreateggsrgreat Posts: 86
edited 3:21PM in EggHead Forum
Just bought a center cut pork loin. Looks like a beef standing rib roast. Anyone have any suggestions. Low and slow, or higher heat. I've never done one of these.


  • Richard FlRichard Fl Posts: 8,238
    This might help.

    Pork, Roast, Bone-In, Richard Fl

    1 6 1/2 Lbs Pork Roast, Bone-In
    6-8 Tbs Minced Garlic
    6-8 Tbs Black Pepper, Fresh Ground
    5:00 PM 48°F (int) 350°F Dome
    6:15 PM 83°F (int) 350°F Dome
    6:30 PM 99°F (int) 350°F Dome
    7:00 PM 126°F (int) 350°F Dome
    7:40 PM 140°F (int) 350°F Dome
    Rested 30-45 minutes

    1 Have the butcher cut between the bones and remove the chine bone so that you can cut individual chops w/bone for serving. Placed seasonings between the bones and on the top, placed in refrigerator for 5 hours, overnight would have been ok. . Let sit about 1 hour out of the refrigerator, to warm up.
    1 Pecan wood chips for smoke about 1/2 handful, dry.
    2 Used my Large BGE and set it up for indirect, 350°F with a drip pan and some water under the roast. Placed the roast, bone side down, directly on top of the grate and cooked for apprx 2 hours and 30 minutes. The goal was 140°F internal. It will rise 5-7 degrees while resting. Pulled and let sit for 30-45 minutes.
    3 Served with steamed broccoli, corn on the cob, salad and rice and gravy.

    Servings: 8
    Preparation time: 1 hour
    Cooking time: 2 hours and 30 minutes
    Ready in: 3 hours

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/04/21
  • stikestike Posts: 15,597
    it is a standing rib roast, just happens to be pork. can cook it the same way.

    lo and slow or hot roast, both til about 140 internal
    ed egli avea del cul fatto trombetta -Dante
  • eggsrgreateggsrgreat Posts: 86
    That sounds like a plan. I think we have all that stuff. Thanks
  • RascalRascal Posts: 3,754
    As Richard FL says, If you want to drink all day you have to start in the morning! 8 - )
  • Little StevenLittle Steven Posts: 28,817

    I prefer low and slow to about 135* and rest. I think the meat is much more moist like that.



    Caledon, ON


Sign In or Register to comment.
Click here for Forum Use Guidelines.