Doing a Costco pork rib roast, smoked, then cut into thick 'ribs', sauced & caramelized. What temp?

winojeff

I drooled over the BBQ Pitmasters country ribs cut from a whole Costco-style pork rib roast, smoked whole, then, when done, sliced into thin chops, sauced and grilled to caramelize the sauce.
I'm doing a 3, 2, 1 cook and want to know what temp to remove the roast from the foil before the last hour in the Egg.

winojeff

I meant that I'm cutting the roast into THICK chops before saucing and grilling.

BGEXL_Nick

I cooked one back in February where I left it whole for glazing the sauce.  If I remember correctly, it was around 130 when I put the sauce on.  The recipe called for taking it out when it hit 145 and then letting it rest 15 minutes tented under foil.  I ended up taking it to 155-160 since the wife isn't a fan of any pink.  Saucing at 130 would be my guess but it would also depend on how hot you have your fire whether it would take a full hour to finish. 

Good luck with it.  Look forward to hearing how it goes.

nolaegghead

This is just me, but I would smoke to 125, skip the foiling, then sauce and grill to 135F.   If anyone hates pink pork cook theirs a few minutes longer to 145F. 

winojeff

Thanks, everyone.
I can't wait to bite into mine!

EggNorth

Post some pictures!  Very interested.