I cannot screw up this bone-in pork loin roast, so please help!

[Alyssa H]

Last year I bought half a pig from a local farmer. I have used almost all of it, but have the "fancy stuff" leftover, which includes three separate 3-4lb bone in rib roasts. I have never smoked this cut before and I am somewhat of a novice smoker.

I'm going to have the inlaws over for Christmas dinner (on friday 12/20) and want to smoke all three of the roasts. This is obviously the main dish (and very expensive swine) so I REALLY don't want to screw it up.

I have a few options for recipes but am open to just about anything and would appreciate any tips that you might have for me.

 

[Hamilton Barnes]

Cook it to 145 internal temp and slice, use whatever rub you want

 

[Alyssa H]

How long should it take and what temp should I aim for?

 

[Tony R]

This may help guide you.
http://virtualweberbullet.com/porkloin1.html

 

[Khanh Hoang]

Pork Rib Roast 350F-375F, 1.5-2 hours until internal hits 145F.. crucial at 145F, once it hits 150F if can get a bit dry...

 

[Russ Sylvester]

I would even pull it out a little before 145 as once it gets covered and rests it will actually continue up in temp just a little. Maybe 142-143?

Russ

 

[Dwain Pannell]

Do something like; Double Rack of Pork, Honor-Guard Style, With Morel Pan Sauce,

 

[Bob Sample]

I usually take my loins off at 140 and tent with foil. If you do them at a lower temp you will have a more consistant doneness throughout the roast 275-300.