Barbecue Pork Rib Roast
This barbecue pork rib roast recipe is one of our family favorites for a few reasons,
The picture above was taken about 10 minutes after I removed the pork rib roast from the Big Green Egg. You can use any type of barbecue or grill as long as it has a cover.
You can see part of a garlic clove that's been stuffed into the pork roast before cooking. You can also see how juicy the meat is.
There's no such thing as a pork roast cooking time, you should always monitor the internal temperature.
While some pork dishes can now be cooked to 145F I recommend cooking this pork roast until you have an internal temperature of 160F.
Serves: 6 - 8 (depending roast size)
Prep time: 15 minutes
Indirect Heat: 325F - 350F
Note: for best results let the roast sit 4 hours in the dry rub before cooking.
For the dry rub:
For the basting sauce:
In a medium sauce pan combine the bbq pork basting sauce ingredients listed above and bring to a gentle boil. Let simmer several minutes then remove from the heat and set aside.
Slice the 6 cloves of garlic in half to make 12 slivers.
Lay the pork rib roast on a cutting board and insert a sharp knife into the top of the meat between the rib bones across the width of the roast.
Don't insert the knife all the way through the roast - just half way into the middle.
Continue to insert the knife into the pork roast along the large back side.
Insert a sliver of garlic into each hole you made with your knife.
Push the garlic into the meat far enough so you no longer see the garlic clove.
Cover and refrigerate at least 4 hours.
Place a disposable aluminum pan filled with water under the grate and place the roast on the grate over the pan of water.
Insert a cooking thermometer or remote thermometer sensor into the thickest part of the meat so the tip of the probe is in the center of the roast but not touching a bone.
Close the lid of the BBQ.
When the internal temperature reaches 130F - 135F begin basting the roast with the bbq pork basting sauce made earlier and continue basting until the internal temperature reaches 155F.
Once the roast has reached an internal temperature of 155F remove it from the barbeque and cover with tented aluminum foil to rest (internal temperature will climb to 160F)
Slice the roast between the rib bones, drizzle any remaining basting sauce over the slices and serve.
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