Pork Rib Roast

[Buffalotom]

I have smoked a few different cuts of pork on the Mak but never a rib roast. I picked up a Berkshire Pork Rib Roast and it is time to smoke it. Any recommendations on smoking this? Thanks

 

[Deb]

I use a mix of garlic, olive oil, , herbs (rosemary, sage, thyme), salt & pepper. I cut the roast from the bone and rub that on all over including where the bone was. Then I tie it back together. It makes it easier to carve. 275 degrees until 145

here is what it looks like tied back together

 

[scooter]

I always french the bones and leave them attached, makes for a very dramatic carving session at the table with lots of ohhhs and ahhhhs. Once you know where to guide the blade carving is easy.

 

[Buffalotom]

Deb and Scooter, thanks for the suggestions. I smoked that today and it turned out great. The herbs and garlic really gave it a savory flavor. Will have to do that again. Hoepfully pictures next time.