Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork rib roast

sheetmetalpete
sheetmetalpete Posts: 280
in EggHead Forum
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!
Glencoe, Minnesota
· Share on FacebookShare on Twitter

Comments

Categories