Sunday, November 30, 2008

Rotisserie Pork Rib Roast











Due to some members of our family being out of town on Thanksgiving, we decided to celebrate a few days late.  Tonight was the night.

My father-in-law doesn't like turkey, so we opted on a bone-in pork roast.  I bought a nice fresh roast at a local butcher shop.  It had ten ribs and weighed in at a tad under eight pounds.  I decided to cook this on the rotisserie.

Now, when I smoke or roast low and slow, I use my off-set smoker.  For grilling and rotisserie cooking, I use the good old Weber kettle BBQ.  I do my outdoor cooking old school and can't bring myself to buy a gas grill.  And I'm not convinced that you can get the same results from gas, no matter what the salesperson at BBG says!

Anyway, here is how I cooked it...

Last night, I rubbed down the roast with extra virgin olive oil, then various spices and herbs including thyme, basil, lavender and even fennel pollen.  I had the roast trussed up, so after rubbing in the herbs, I wove sprigs of fresh rosemary through the twine.  After I was done with the rub, I wrapped the whole thing in plastic wrap then tossed it in the fridge overnight.

The cooking time I came up with was 20 minutes per pound, while trying to maintain a temperature of 350 degrees.  That turns out to be a little under three hours.  

I lit a full charcoal chimney with charcoal and after it was ready, I piled it evenly on one side of the grill.  I then put the roast on the spit, inserted into the rotisserie motor and got it turning.  Put the lid on and walked away!

2 hours and 45 minutes later, the internal temp of the pork was 160 degrees and it was done.  I then remove the roast from the spit, wrapped it tightly in aluminum foil and let it rest for about thirty minutes before carving.

The end result was a very moist and delicious roast.

Enjoy!













4 comments:

Sven said...

Red meat makes you mad at yourself and others.

jen said...

That looks great!!

Moonlight Hollow Musings said...

Red meat doesn't make me mad! And isn't pork the other WHITE meat? :)

Looks great!

Malisa

thedeathkid said...

just had some amazing pork ribs in Austin, TX.Artz Ribs if you're ever in the area. bbq is muy deliciouso.