Smoked Pork Rib Roast Recipe


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This smoked pork rack is a great choice for a centerpiece of your holiday dinner. This is a great way to enjoy prime rib roast right off the smoker, cooked slowly over coal and applewood.

A rack of pork is one of the most delicious meats fresh rosemary from the smoker. This recipe will show you how to smoke and prepare it perfectly, so you can serve your guests a succulent and tender piece of smoked pork. We have everything you need, from the best meat preparation to smoking woods. Let’s get to it.

What is a Pork Rib Roast?

Pork rack, also known as rib roast, is made from the pork rib roast end. It is a slightly fattier cut of pork than other types, but it gives it a richer flavor when we smoke it. This is a very similar recipe to a rack of lamb or beef rib roast.

The traditional pork rack was roasted, but today we are going all-out barbecue it and slow smoke it for a juicy and delicious piece of pork. Although it will take longer, the end result is well worth it.

Best Wood for Smoking Pork Rack

Sweet and mild hardwoods are the best for smoking pork. These hardwoods include maple, apple juice stronger woods such as alder or hickory, it can be easy for them to overpower the flavor and texture of your pork. You can try them by blending them with mild wood on a 1:1 ratio cutting board.

Pro tip: Cherry wood can be used to add a red hue to your rack. Cherry wood is known for giving pork and poultry a reddish hue. To add more pork recipes smoke to the flavor, you can blend it with some hickory.

How Hot Should You Smoke Pork Rib Roast?

Our pork rack will be smoked pork rib roast at 225°F until it reaches a temperature of 145°F. It usually takes about 4 two hours. However, you will need to use a meat probe so that your pork is ready for eating.

How to Make Racks of Pork

Take the pork out of its packaging. If you have not done so, trim any excess fat that is hanging from the rack and the thick fat layer along the edges of the rack of pork.

The membrane is located on the inside of the ribs and must be removed. You can do this the same way as with other types of pork ribs. Simply insert a sharp knife under one corner or edge of the membrane. Then, use a dry towel to pull it off. You might have to try several times to get the membrane out completely.

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After the ribs have been cleaned and trimmed, it is time to rub some BBQ sauce on them. We don’t want to cook a whole rack of pork. I prefer to use a simple mix of salt, garlic powder, and paprika charcoal grill.

You can also buy a store-bought rub from 4 Rivers. It is a wonderful blend of sweet and herbal flavors that goes well with a slow-smoked pork crown roast.

The Formation of the Crown

Once the pork has been brined, it is time to make the crown. This step is the most difficult in the whole process.

Place the pork fat cap rack on its side and cut a few chunks inches between each bone. You should not slice the meat through. Turn the pork into a crown. If the pork roast is still not coming together, cut the slices a bit more.

The meat truss can be used to thread the butcher’s twine onto one end of the pork rack and the other. To secure the ends, tie them off. Additional butcher twine should be wrapped around the bones and the outside of the meaty part of the pork.

Place the crown into the cast iron skillet

The Pork Crown Roast: Smoking

This pork crown roast will take approximately 4 hours to cook.

Set your smoker to smoke at 220 degrees with indirect heat. Add a little more of the savory citrus salt to the crown roast, then add 1/2 cup of apple juice to the bottom of your skillet.

Rub The Spice Mixture All Over The Roast.

When you are ready to cook the roast, preheat your oven to 325 degrees Fahrenheit. Place the roast on a rack in a roasting pan and cook for about 2 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.

Remove the roast from the oven and let it rest for at least 10 minutes before slicing and serving.

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After rubbing the spice mixture all over the roast, place it in a roasting pan and roast it in a preheated oven for about 25 minutes. Then, remove the roast from the oven and let it rest for about 10 minutes before slicing it into thin strips of black pepper.

Next, rub the spice mixture all over the roast. Make sure to get it into all of the nooks and crannies. Once you have it well coated, place it in the fridge for at least an hour, up to 12 hours. This will give the flavors time to meld together.

If you are short on time, you can skip this step and cook the roast immediately. However, it will not be as flavorful.

Place The Roast In A Large Baking Dish And Pour In Beef Broth

Place the roast in a large baking sheet dish and pour in beef broth. Add garlic, onion, and carrots. Cover the dish with aluminum foil and bake at 375 degrees for 3-4 hours, or until the roast is cooked through.

Remove from the oven and let rest for 10 minutes before slicing. Serve with mashed potatoes or rice.

Bake For 2-3 Hours Or Until The Roast Is Cooked Through.

Bake the roast for 2-3 hours or until it is cooked through. You can check the internal temperature of the roast directly with a meat thermometer to ensure that it is cooked properly. Let the roast rest for a few chunks of minutes before slicing and serving.

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