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bone in smoked pork roast

Wynn
Wynn Posts: 2
edited November -0001 in EggHead Forum
any thoughts on how long and what temp to hickory smoke a 4 lb 7 rib pork roast? cool ideas?
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Comments

  • BENTE
    BENTE Posts: 8,337
    here is what i would try

    Pork, Roast, Cindy


    INGREDIENTS:
    1 4 Lbs Pork Roast
    2 Tbs Black Pepper
    1 1/2 Tbs Salt
    1 Tbs Cayenne pepper
    1 Tbs Paprika
    1 Tbs Thyme, Dried
    1/2 Tbs Mustard, Dried
    1 Tbs Garlic, Minced
    4 Tbs Butter
    1/2 Cup EACH: Onion, Celery, Bell Pepper, Chopped



    Procedure:
    1 Mix all ecept roast and sauté.
    2 Rub all over the roast ans stuff also.
    3 Bake 425°F to sear and then drop to 275°F for 3 hiours or so to get 145°F-150°F.
    4 Let rest 20 minutes.


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: Cindy Larsen, 1989/ 03/25

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Richard Fl
    Richard Fl Posts: 8,297
    This works for me. Would pull closer to 140F next time.

    Pork, Roast, Bone-In, Richard Fl


    INGREDIENTS:
    ********
    1 6 1/2 Lbs Pork Roast, Bone-In
    Seasoning
    6-8 Tbs Minced Garlic
    6-8 Tbs Black Pepper, Fresh Ground
    ********
    TIME
    5:00 PM 48°F (int) 350°F Dome
    6:15 PM 83°F (int) 350°F Dome
    6:30 PM 99°F (int) 350°F Dome
    7:00 PM 126°F (int) 350°F Dome
    7:40 PM 144°F (int) 350°F Dome
    Rested 30-45 minutes




    Preparation
    1 Have the butcher cut between the bones and remove the chine bone so that you can cut individual chops w/bone for serving. Placed seasonings between the bones and on the top, placed in refrigerator for 5 hours, overnight would have been ok. . Let sit about 1 hour out of the refrigerator, to warm up.
    Cooking
    1 Pecan wood chips for smoke about 1/2 handful, dry.
    2 Used my Large BGE and set it up for indirect, 350°F with a drip pan and some water under the roast. Placed the roast, bone side down, directly on top of the grate and cooked for apprx 2 hours and 30 minutes. The goal was 145°F internal. Pulled and let sit for 30-45 minutes.
    3 Served with steamed broccoli, corn on the cob, salad and rice and gravy.


    Servings: 8
    Preparation time: 1 hour
    Cooking time: 2 hours and 30 minutes
    Ready in: 3 hours

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/04/21
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  • Wynn
    Wynn Posts: 2
    if only others responded so fast, thanks
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  • emilluca
    emilluca Posts: 673
    Great tip to get the chine bone removed. Sure makes a good presentation. Get him to leave the ribs long and french them for you it will really look great. Half the taste is the presentation. the eye prepares you for what your taste buds feel.
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  • Richard Fl
    Richard Fl Posts: 8,297
    If it is big enough, you can call it a crown roast.


    readytodine.jpg
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