James Lake
TVWBB Emerald Member
For Christmas I did a 6 bone Pork Rib Roast, marinade included: EVOO, Dry White Wine, Rosemary, Thyme, K Salt and Black Pepper. I used oak wine barrels for the smoke and as done before I used one of the wine barrel staves for the charcoal fence.
Coals against the fence getting up to temp
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Roast is on, most of the fat was trimmed
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Side shot....I got my eye on that end piece there
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After an hour on the grill....with the temp running between 350 - 400.
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After 90 minutes on the grill....I'm still eyeing that end piece
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Roast pulled at 145 and put into time out
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Getting ready to carve
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This was my plate, somehow I ended up with an end piece. Served with roasted fennel and scallop potatoes.
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Why yes it is a double cut
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Both of the sides really complimented the roast.
Coals against the fence getting up to temp
![temporary_zps47cd0f9d.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zps47cd0f9d.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zps47cd0f9d.jpg)
Roast is on, most of the fat was trimmed
![temporary_zps4457c51d.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zps4457c51d.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zps4457c51d.jpg)
Side shot....I got my eye on that end piece there
![temporary_zps4d3cdbec.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zps4d3cdbec.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zps4d3cdbec.jpg)
After an hour on the grill....with the temp running between 350 - 400.
![temporary_zpse11cf859.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zpse11cf859.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zpse11cf859.jpg)
After 90 minutes on the grill....I'm still eyeing that end piece
![temporary_zps9d4a3005.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zps9d4a3005.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zps9d4a3005.jpg)
![temporary_zpsc5d8d64e.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zpsc5d8d64e.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zpsc5d8d64e.jpg)
Roast pulled at 145 and put into time out
![temporary_zps2de74740.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zps2de74740.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zps2de74740.jpg)
Getting ready to carve
![temporary_zps21d54c90.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zps21d54c90.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zps21d54c90.jpg)
This was my plate, somehow I ended up with an end piece. Served with roasted fennel and scallop potatoes.
![temporary_zpsdc0a9070.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zpsdc0a9070.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zpsdc0a9070.jpg)
Why yes it is a double cut
![temporary_zps19f17103.jpg](http://[URL=http://s1272.photobucket.com/user/jlake22/media/122814ChristmasPorkRibRoast/temporary_zps19f17103.jpg.html][IMG]http://i1272.photobucket.com/albums/y396/jlake22/122814ChristmasPorkRibRoast/temporary_zps19f17103.jpg)
Both of the sides really complimented the roast.