Pork roast rib end

Any pics? Is it a loin? I learned a while back. ..don't send the person not cooking to the store but I'm sure you will be fine.

You got what i believe makes the best pork roast. Technically, the rib end should have 4 bones, but most grocery stores will cut it to 5 or even 6 ribs - reason being - the first two ribs of the true cut just do not "look" good. any further, and you get a center cut loin cut But I digress..

I am making 3 of them tomorrow, and this is how I am doing it:
1 1/2 qt of warm water, dissolve 2 cups kosher salt and 2.5 cups brown sugar... stir until dissolved. Add 10 peeled and chopped garlic cloves. Sit for a few mins to release oils.
Add 2.5 qts of cool water. Cool mixture to <38 degrees for it to be a safe brine.<br> Brine meat for at least 3 hrs. (My brine is made, and will add the meat before I go to bed and pull out right when I wake up.)
Rinse roast and set in fridge until 1 hour before cooking. Set on counter to warm a bit before putting on egg.
Cook at 325 indirect for 65-80 mins for a 4-5 lb roast - but we all know to cook to temperature.
Add smoke of choice. I use only a little bit of hickory, as the meat is delicious and has a lot of flavor.
Please let me know how it turns out - I think you will be pleased. This is the only way I cook them, and they always turn out well this way, or I would not be cooking it for 14 people tomorrow.

No problem. Remember that this meat is not to be pulled, but rather sliced into chops. Hopefully (although doubtfully), they cracked the bone so it is eeasier for you to slice. If not, you might want to cut the meat from the bone before the cook, then tie back together so that it is easier to slice when cooked.

Is there a rough time per pound.  Trying to figure out how long a roast 5#'s would be.  I saw somewhere that 4-5# would take 60 to 80 minutes?

Mark0525 said:

Is there a rough time per pound.  Trying to figure out how long a roast 5#'s would be.  I saw somewhere that 4-5# would take 60 to 80 minutes?

that is about right cooking at 325 or a bit higher.
Mine will hopefully be done at 2:30 - rest 15 mins, then I will put it on at 425-450 direct for about 5 mins right before slicing for good color. It will be sliced table-side, and hopefully with oohsss and ahhs as the juice flows, and when they bite into it.