Is that Frenched already? It kinda looks like itView attachment 82336
As said before I wish these we available all year long. In my book the Rack of Pork gives a Prime Rib a run for the money.
If you have a rotisserie, then that's the best way (imho) and if not, indirect on a 275 degree even 300 Weber Kettle. Do not put it in your Crockpot. It's a standing rib roast and deserves nothing but the best. It's done at 145 and it's over done at 165I've never done one of those but that looked so good I had to get one too.
I haven’t got the foggiest idea how I’m gonna cook it though.
I might pan sear all sides and stick it either in the oven or maybe a crockpot ?
I wonder if it could cook kinda like a pork butt?
If so that would be the way I’d like to proceed.
“Respect the meat”!If you have a rotisserie, then that's the best way (imho) and if not, indirect on a 275 degree even 300 Weber Kettle. Do not put it in your Crockpot. It's a standing rib roast and deserves nothing but the best. It's done at 145 and it's over done at 165
Yes it is Frenched already.Is that Frenched already? It kinda looks like it
Strong work! Keep them coming!After a few minutes of this I foiled the Frenched Bones....
I took it all the way to 142° before I removed it from the heat. Even though the roast was almost 7 Lbs it cooks very quickly on the rotisserie.Day'um!!!!!
I have never made this but that is going to change.....Based on thickness and the large looking size of that it would appear as though that took a bit of time......using pork shoulder smoking times in my head.......
I always get nervous the fire is too hot while spinning food. I would assume you took it to a lovely 137 ish then rested????