I’ve been looking for new ideas for things to cook here in 2013 and one thing I hadn’t tried yet is a pork loin rib roast. If you’re unfamiliar with this cut of meat, it is a portion of the loin with the baby back ribs still attached. This cut has several names: center cut rib roast; bone-in pork loin rib roast; bone-in loin rib roast; or prime rib of pork. When you ask your butcher to cut you on of these, make sure to ask them to remove the chine bone or it will be difficult (near impossible) to slice and serve. Additionally, as this cut consists of loin meat and baby back ribs, it is very tender and only needs to be cooked to about 140°-145°.
This cook was very straight-forward. After I removed the rib membrane from the roast, I coated both sides with some rub (in this cook I used the Mad Hunky General Purpose rub) and cooked on an indirect setup at 250° with some pecan chunks. Once the roast hit 130°, I glazed it then allowed it to finish cooking and then glazed it one last time and wrapped in foil to rest for 15-20 min to allow the internal to rest up to 145° or so.
The glaze I used is from the BBQ book Serious Barbecue by Adam Perry Lang and consists of:
1/4 cup apple cider vinegar
1 tsp minced garlic
1 tsp kosher salt
2 tsp red pepper flakes
Whisk together and set aside until it’s time to glaze the roast.
Pics and start-to-finish video below. Let me know what you think and enjoy!