I picked up a pork rib tenderloin roast from Costco. (I seem to consistently have good luck with their meat and selection)
First I dry brined it overnight with some kosher salt, black and red peppercorn and garlic.
Then I trimmed, cut and tied it into a crown rack. I added some olive oil, a sweet and smokey rub and put stuffing into the center cavity.
I smoked it at 250-275 until an IT if about 138, then glazed it with a homemade glaze of brown sugar, apple cider vinegar, ground mustard and ground cloves.
Then I pulled it at an IT of 145 and let it rest for 20 minutes.
Sliced and plated. The pork was juicy and flavorful.
The rib meat was especially delicious with the sticky glaze on it.
First I dry brined it overnight with some kosher salt, black and red peppercorn and garlic.
Then I trimmed, cut and tied it into a crown rack. I added some olive oil, a sweet and smokey rub and put stuffing into the center cavity.
I smoked it at 250-275 until an IT if about 138, then glazed it with a homemade glaze of brown sugar, apple cider vinegar, ground mustard and ground cloves.
Then I pulled it at an IT of 145 and let it rest for 20 minutes.
Sliced and plated. The pork was juicy and flavorful.
The rib meat was especially delicious with the sticky glaze on it.
