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

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winojeff
winojeff Posts: 67
in Pork
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.
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  • winojeff
    winojeff Posts: 67
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    I meant that I'm cutting the roast into THICK chops before saucing and grilling.
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  • BGEXL_Nick
    BGEXL_Nick Posts: 88
    edited June 2014
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    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.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    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. 
    ______________________________________________
    I love lamp..
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  • winojeff
    winojeff Posts: 67
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    Thanks, everyone.
    I can't wait to bite into mine!
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  • EggNorth
    EggNorth Posts: 1,535
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    Post some pictures!  Very interested.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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