Grilled Pork Rib Roast
Ingredients
1 Pork Rib Roast
Cajun Injection
S&P
Procedure
Season all sides of the meat with salt and pepper. Now inject it with the Cajun Injection. Cover with foil and allow it to sit for 2-4 hours in the fridge.
On your grill, bank the coals to one side. Now sear the roast on top and bottom over direct heat. Move the meat off to the side for indirect heat. Add wood for smoke, and cover. Let cook till it reaches 135 degrees. Take it off the grill, foil it, and let it rest for 10 -15 minutes.
Notice in the second pic the butcher has cut through and broke the brisket bone. This has to be done or you won’t be able to slice it into chips without a reciprocal saw.
When ready to serve, cut the brisket piece away and set aside (good for soups, the dogs, or just gnaw on it if you’re feeling a caveman urge). Now, set the meat on end and slice between the rib bones to make your chops for serving.
Notes
This was cooked on the 18” Weber using offset heat (indirect) and Cherry wood for smoke.
Pictures
Well…..I forgot to take grill pictures on this one. Sorry!
But as you can see, direct heat for 10 minutes to sear (5 minutes per side), and then move off to the side for indirect heat to finish made this done right nicely. Total cook time was 40 minutes. I used cherry wood for smoke, and it permeated the meat nicely. The meat is well done……I’d have preferred medium to medium well, but it was still very tender.
A bit dry if you ask me. DW was fine with it though.
When I pulled this, it read 145 on the thermometer, so think about your temps and pull your meat before it hits 145. Maybe pull at 130 and then rest in a cooler.
Ingredients
1 Pork Rib Roast
Cajun Injection
S&P
Procedure
Season all sides of the meat with salt and pepper. Now inject it with the Cajun Injection. Cover with foil and allow it to sit for 2-4 hours in the fridge.
On your grill, bank the coals to one side. Now sear the roast on top and bottom over direct heat. Move the meat off to the side for indirect heat. Add wood for smoke, and cover. Let cook till it reaches 135 degrees. Take it off the grill, foil it, and let it rest for 10 -15 minutes.
Notice in the second pic the butcher has cut through and broke the brisket bone. This has to be done or you won’t be able to slice it into chips without a reciprocal saw.
When ready to serve, cut the brisket piece away and set aside (good for soups, the dogs, or just gnaw on it if you’re feeling a caveman urge). Now, set the meat on end and slice between the rib bones to make your chops for serving.
Notes
This was cooked on the 18” Weber using offset heat (indirect) and Cherry wood for smoke.
Pictures
Well…..I forgot to take grill pictures on this one. Sorry!
But as you can see, direct heat for 10 minutes to sear (5 minutes per side), and then move off to the side for indirect heat to finish made this done right nicely. Total cook time was 40 minutes. I used cherry wood for smoke, and it permeated the meat nicely. The meat is well done……I’d have preferred medium to medium well, but it was still very tender.
A bit dry if you ask me. DW was fine with it though.
When I pulled this, it read 145 on the thermometer, so think about your temps and pull your meat before it hits 145. Maybe pull at 130 and then rest in a cooler.
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