Pork rib roast

sheetmetalpete

The butcher in town recently had whole pork loins on sale.  Instead of cutting them into chops I opted for a couple rib roasts.  This one was about 6#.  I used a rub from the county pork producers association.  Cooked it indirect at 300 with apple chunks until 138 deg.



Cleaver knocked right through the chine for slices.



It stayed very juicy.  A nice change of pace from chops.

Thanks for looking!

Foghorn

That looks awesome.  And I just ate...

Hans61

Looks great!

pgprescott

One of my favs, yours looks great. Juicy!

StillH2OEgger

That looks fantastic. Nice work.

bgebrent

Great cook!

sheetmetalpete

Thanks everyone.  It turned out good and I kept all my fingers while swinging a cleaver so it was a good night!

WeberWho

Nicely done! The chop looks perfect 

oldgeezeystax

Looks awesome!
Out of curiosity, is dry aging pork a thing?

Buckdodger

Another cook I have to try...Looks delish.

Sea2Ski

oldgeezeystax said:

Looks awesome!
Out of curiosity, is dry aging pork a thing?

@oldgeezeystax yes it is! I can personally attest to it. 
http://eggheadforum.com/discussion/1185826/30-day-dry-aged-pork-for-mother-in-laws-birthday-dinner/p1

It is glorious, but the key is to have a good amount of intramuscular fat.  Sadly, the store that I could get the "steakhouse quality" pork roast closed, and I have not been able to find it since. If I can find it, I will be doing it again. 

Mickey

Very nice cook

sheetmetalpete

Thanks again.  But now I'm inspired to dry age one!