10-Rib Pork Roast
This rib roast is perfect for fall and winter holidays.
Inactive Prep Time1-5 days
Cook Time4 hours
- Trim off any excess fat with a knife. Use a blunt knife under the membrane found on the inside surface of the rib bones, and lift up. Grab the membrane with your fingers and rib membrane off by pulling it down the ribcage.
- Place prepared pork roast into brine and marinade 3-5 days for optimum flavor infusion. After marination time, remove pork from brine and discard brine. Rinse pork for 2 1/2 minutes then rinse again! Rinsing the pork for 5 minutes is important to avoid over saltiness.
- Pat pork dry with paper towels. Rub pork with 1 tablespoon canola oil. Mix brown sugar and salt with all remaining spices, and massage onto all sides of pork rib roast.
- Wrap foil around each bone to prevent over browning. Set spiced pork rib roast on a rack with wax paper underneath, and air dry for 2 hours.
- Light charcoal and stabilize grill from 225°F-250°F. Set up grill for half direct and half indirect cooking.
- Place pork rib roast on indirect side of grill.
- Close lid and cook, fat side up, on a rack on top of a quarter sheet pan. Pour water into the sheet pan. Smoke pork rib rack for 4 hours, or until internal temperature has reached 120°F to 125 °F. The pork has not finished cooking at this point.
- Remove pork from grill and set aside. Increase grill temperature to 450°F by opening both vents all the way.
- Brown the pork roast on all sides over direct heat; about 3 minutes per side. If the roast is sufficiently browned but has not reached 145°F, place it back over indirect heat to finish cooking.
- Remove pork roast from grill when the internal target temperature range reaches 142°F-145°F.
- Rest pork rib roast for 20-30 minutes before slicing between the bones to create individual chops for your guests. Make sure to plate your smoky 10-Rib Pork Roast with lots of pretty garnishes and side dishes. Enjoy!