Chimichurri Pork loin roast

[Richard S]

With a touch of oak...

 

[Rich G]

Man that looks good, Richard! How'd you like it? Looks like you used the chimichurri as a paste and then cooked the roast rather than as a condiment? Or, did you add the chimichurri after roasting? Either way, I'd like a slice or two!

R

 

[Michael Richards]

Richard,
I hope my pork rib roast I am planning this weekend comes out as good as your did! I am with Rich more information please!

 

[Richard S]

Man that looks good, Richard! How'd you like it? Looks like you used the chimichurri as a paste and then cooked the roast rather than as a condiment? Or, did you add the chimichurri after roasting? Either way, I'd like a slice or two!

R

I used a chimichurri rub from Spiceology. It’s excellent! No paste. Just the rub. Very flavorful.

 

[Richard S]

Richard,
I hope my pork rib roast I am planning this weekend comes out as good as your did! I am with Rich more information please!

Thanks! I just did indirect on the Performer at about 350-400 plus the rub and a little smoke. Pulled at 145 internal. Delicious!

 

[Timothy F. Lewis]

Sounds just dandy to me!

 

[Michael Richards]

Thanks! I just did indirect on the Performer at about 350-400 plus the rub and a little smoke. Pulled at 145 internal. Delicious!

Ok that is my goal also here in a few day!

 

[Darryl - swazies]

Make sure you post Mr. Richards, I have been eyeing up these roasts myself lately.
I will have a queso to post next week, going to be throwing some Gringo up in that cheese sauce too.

 

[JimK]

Looks excellent, Richard!

 

[CaseT]

Looks tasty!

 

[Chris in Louisiana]

Good chimichurri makes everything better.