David Ward
TVWBB Fan
Ok, I've been so busy with christmas stuff I have not smoked anything over a week (heaven forbid!!!). So the wife came back from the store today all beaming with glee at her find. A nice "crown" rack of bone in pork standing rib roast. It's already cut, shapped and tied into the round crown with nice 1 1/2" to 2" thick "chops". She said this will be our new years center piece for dinner.
Anything special I need to know about smoking a standing crown pork rib roast? Since it is partially cut and butterflied open in the crown shape I don't think it would take too long to heat to temp throughout and there is a lot of surface area to collect the smoke and rub flavor. I'm thinking about a variation on the honey-mustard-jack daniels-sugar rub before smoking this baby, with a nice fat vidalia onion in the middle.
Anything special I need to know about smoking a standing crown pork rib roast? Since it is partially cut and butterflied open in the crown shape I don't think it would take too long to heat to temp throughout and there is a lot of surface area to collect the smoke and rub flavor. I'm thinking about a variation on the honey-mustard-jack daniels-sugar rub before smoking this baby, with a nice fat vidalia onion in the middle.