Berkshire Bone-In Pork Rib Roast on the Grill
A beautiful, delicious Berkshire roast done in about an a hour on the grill...how easy is that?
Ingredients
- 2-3 # Bone-In Pork Rib Roast
- 4 tsp Kosher salt
- 1 c. wood chips optional if you want smoke
- 1 1/2 tsp pepper
Instructions
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Pat roast dry with paper towels
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Using sharp knife cut slits in surface fat layer about 1 inch apart, being careful not to cut into the meat.
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Rub meat with generous handful of salt & wrap with plastic wrap.
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Let rest in refrigerator for 6 to 24 hours before starting grill
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I using wood chips, soak with water for 15 minutes and seal in aluminum foil cut with several vent holes.
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Prepare your charcoal or gas grill for INDIRECT cooking
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Clean grates
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Place your roast near, but not directly over heat with bones facing away from coals & flames.
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When you have reached 135-140 degrees (approximately 1-1/2 hours), move to carving board and loosely tent for 20-30 minutes
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Carve into thick slices by cutting between bones
Recipe Notes
Meat cooked on the bone "just tastes better," and many like to chew on the bones. This recipe will produce a succulent, flavor packed roast with a thick, well-browned crust and a subtle smokiness, if you have opted to use wood chips.
Adapted from Cook's Illustrated All Time Best Recipes
