Brad Olson
TVWBB Platinum Member
I did a bone-in pork loin roast for the first time on Christmas Day. I was looking for a beef rib roast when I came across this pork roast for $6.50/lb less, which convinced me that pork would be just as good as beef.
I made an herb paste but didn't follow any set recipe...just mixed oil and herbs together until it looked good, and after generously salting the meat I applied the paste and put it in the fridge.
The prep work was actually done Christmas Eve so by noon I was ready to cook.
I used the rotisserie and charcoal with a chunk of apple thrown on each pile of coals. It didn't take that long to cook and I took it off the fire when the internal temperature reached 145 or so.
After it rested I cut it up into chops and we dug in. It had good flavor without being too smoky and the only slightly dry spots were at the ends a little bit in from the outside crust, but eating those pieces in conjunction with moister ones solved the problem.
I don't see pork rib roasts too often so the next time one turns up at the store I'll definitely grab it!
I made an herb paste but didn't follow any set recipe...just mixed oil and herbs together until it looked good, and after generously salting the meat I applied the paste and put it in the fridge.
The prep work was actually done Christmas Eve so by noon I was ready to cook.
I used the rotisserie and charcoal with a chunk of apple thrown on each pile of coals. It didn't take that long to cook and I took it off the fire when the internal temperature reached 145 or so.
After it rested I cut it up into chops and we dug in. It had good flavor without being too smoky and the only slightly dry spots were at the ends a little bit in from the outside crust, but eating those pieces in conjunction with moister ones solved the problem.
I don't see pork rib roasts too often so the next time one turns up at the store I'll definitely grab it!
