Smoked Pork Rib Roast is a succulent and tender dish that is perfect for a summer BBQ. The pork is first rubbed with a special spice mix, then smoked over indirect heat until it is cooked through. The result is a juicy and flavorful roast that is perfect served with some of your favourite barbecue sides.
Smoked Pork Rib Roast
A Smoked Pork Rib Roast is the perfect meal for any occasion. Whether you’re hosting a large party or just want to enjoy a delicious meal at home, this dish is sure to please. Smoked pork is slowly cooked over indirect heat, resulting in juicy, succulent meat that is packed with flavor.
The key to making a great Smoked Pork Rib Roast is to use quality ingredients and to follow the recipe carefully. With a little time and effort, you’ll be able to enjoy a delicious Smoked Pork Rib Roast that is sure to impress your guests.
Smoked Pork Rib Roast Recipe
- BBQ Grill Accessories (Tongs)
- Chopping board
- Large Pot
- Medium Saucepan
- Paper towels
- 1 center-cut pork rib roast about 5-6 pounds
- 1/4 cup unsalted butter softened
- 1 1/2 tbsp fresh thyme
- 1 tbsp finely chopped fresh rosemary
- 1 1/2 tsp black pepper
- 1 tsp granulated garlic
- 1/4 tsp cinnamon use more if desired
- 5 quarts cold water
- 1 quarts water set aside
- 1 cup sugar
- 3/4 cup coarse salt
- 1/3 cup honey
- 5-6 bay leaves
- In a medium saucepan over medium-low heat, dissolve honey and sugar in 4 cups of water.
- Move the dissolved honey and sugar into a large pot with 5 quarts of water and the remaining brine ingredients. Allow brine to cool completely, then add pork roast, ensuring the entire roast is submerged. Add to a large pot with 5 quarts water and remaining brine ingredients. Let brine cool completely before adding pork roast. Submerge roast into the mixture, cover, and brine in the refrigerator for 6 hours.
- Cover the pork in the brine and let sit in the refrigerator for 6 hours.
- Preheat the smoker to 280˚F and prepare for indirect cooking.
- Remove roast from brine and pat dry with a paper towel
- Combine softened butter with the rub ingredients and apply generously to coat all sides of the roast.
- Place pork rib roast on the grill and cook for about an hour over indirect heat. Keep an eye on the internal temperature.
- When the internal temperature of the roast reaches 145F move the roast over to the direct heat and sear on each side for 3-5 minutes to create a crust.
- Once seared, remove from grill and transfer to a clean cutting board.
- Create a tent with aluminum foil over the roast and let it rest for 15 minutes before carving.
- Carve and serve! Pork Roast will keep in the refrigerator for 4-5 days when stored in an airtight container.
Smoked Pork Rib Roast FAQs
The best way to cook a Smoked Pork Rib Roast is slowly over indirect heat. This method of cooking ensures that the meat remains juicy and succulent, while also allowing the flavors of the smoke to penetrate the meat.
There are many different types of wood that can be used for smoking pork. Some of the most popular options include hickory, oak, and apple. Each type of wood will impart its own unique flavor to the meat, so feel free to experiment to find the flavor that you prefer.
A Smoked Pork Rib Roast should be cooked until the internal temperature of the meat reaches 145 degrees Fahrenheit. This usually takes between 2 -4 hours, but cooking times may vary depending on the size and thickness of the roast.
There are many different ways to serve a Smoked Pork Rib Roast. Some popular options include serving it with potatoes, vegetables, and a variety of sauces. No matter how you choose to serve it, this dish is sure to be a hit with your guests.