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
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
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.
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.