Steve McKibben
TVWBB Super Fan
I was looking for some pork for a weeknight (no time for low and slow) cook and came across a rib end pork roast in the meat section of the supermarket. This still has all of the bones intact and weighs three and a half pounds. Last night I put it in a molasses/herb brine and will cook it for dinner tonight.
My first thought was to cook it the way I've been doing pork loin roasts lately, that is cook indirect over moderate heat until about 140, then rest it under a foil tent, crank up the heat, and slice into chops that get seared/glazed to finish. If I slice it between the bones the chops will be quite a bit thinner that what I usually cook.
Any of you have any experience with similar pieces of meat and/or thoughts on how you'd approach the cook?
My first thought was to cook it the way I've been doing pork loin roasts lately, that is cook indirect over moderate heat until about 140, then rest it under a foil tent, crank up the heat, and slice into chops that get seared/glazed to finish. If I slice it between the bones the chops will be quite a bit thinner that what I usually cook.
Any of you have any experience with similar pieces of meat and/or thoughts on how you'd approach the cook?