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Pork rib roast

timc
timc Posts: 28
edited November -0001 in EggHead Forum
I have a bone-in pork rib roast, and I'm thinking of smoking it this afternoon. It's not too big (about 2-1/2 pounds), so how long do you think it would take at 230* or so?
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Comments

  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    Wish I could be of more help. I normally do boneless loin roasts (like this). Those take about 45 minutes but I'm cooking them on the Egg at 350f.
    Knoxville, TN
    Nibble Me This
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  • Unknown
    Unknown
    Tim...I don't know as I would suggest doing a pork loin low and slow, as there is not a lot of internal fat to keep it moist. You can cook at a higher temp and add smoke if you want to get that flavor, without drying out the roast.
    PC102973-1.jpg

    This was done indirect 400* dome, and cooked to an internal temp of 137*. The carryover cooking brought it to the mid 140*s.
    PC102978-1.jpg

    PC102980.jpg
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  • Little Steven
    Little Steven Posts: 28,817
    Michelle,

    They work great low and slow. Did you try signing in with your usename rather than your handle (if different). That was all that worked for me today. I had to minimize left as well.

    Steve

    Steve 

    Caledon, ON

     

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  • Unknown
    Unknown
    Steve...They are the same. Thanks for the tip on the low and slow....now if only I like smoked foods. :blink: :laugh:
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  • timc
    timc Posts: 28
    Thanks for the reply. I didn't see any before I put it on, so I just figured about two hours or so. I'm an hour in and it's almost 110*. The fire is being stubborn and is sticking at 210* instead of the 230* I was aiming for, but as long as the meat keeps getting hotter I'm not too worried. B)

    If it's dry then I'll try something else next time, but experimenting is always good. ;) Dehydration has never been a problem before on the Egg.

    Mostly, I was just wondering how long it would approximately take so I knew when to put it on the grill, but I'm really just aiming for the right temperature.
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  • Little Steven
    Little Steven Posts: 28,817
    timc,

    Every time i have done them they have been as moist as anything. I'd post a pic but I'm uploading on to photobucket. Can't get the bulk uploader to work today and it's an hour and a half in, don't want to stop.

    Steve

    Steve 

    Caledon, ON

     

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  • timc
    timc Posts: 28
    Two hours was just about perfect. They were at 145-150* and not dry at all. I'm definitely very happy with the way they turned out!
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