Bone-in pork rib roast from Costco

winojeff · January 2014

I have a 7 pound bone-in Costco pork rib roast. Very lean. I see recipes for low and slow and hot and fast. I want to smoke it low and slow, but I'm afraid it will become tough. I'm looking to cook it, then cut it into thick ribs, slather with BBQ sauce, then caramelize the chops on a hot grill.
Do you think I should inject first, so it won't dry out, or am I wasting my time, making each 'chop' too tough??

Ideas for smoking would be helpful.

Thanks.

Mkadilla · January 2014

My last pork loin roast was done with Maple wood. Cooked at 350 until 140 IT. Great smoke flavor and plenty juicy. If you intend to carmelize, maybe pull before 5-10 degrees before 140?

winojeff · January 2014

Thanks. Great idea!!

Budgeezer · January 2014

@winojeff the Costco rack of pork is already treated with a brine mixture, so no need to inject it. I put rub on about 6-8 hours before putting it on the egg. I usually do it indirect @ 350 until internal temp of 135 then let it rest for about 10-15 minutes before slicing. It always turns out great.

Budgeezer · January 2014

Here is a picture of the finished product.

GrannyX4 · January 2014

The only way you can mess up the roast is to over cook it. I also cook mine to 135 but some folks have cooked it to 140 and 145.

winojeff · January 2014

Thanks. I'll pay attention.

winojeff · January 2014

Thanks, everyone, for your advice. You're the greatest!!!

Bone-in pork rib roast from Costco

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