Berkshire Bone-In Pork Rib Roast on the Grill
- 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
Pat roast dry with paper towels
Using sharp knife cut slits in surface fat layer about 1 inch apart, being careful not to cut into the meat.
Rub meat with generous handful of salt & wrap with plastic wrap.
Let rest in refrigerator for 6 to 24 hours before starting grill
I using wood chips, soak with water for 15 minutes and seal in aluminum foil cut with several vent holes.
Prepare your charcoal or gas grill for INDIRECT cooking
Place your roast near, but not directly over heat with bones facing away from coals & flames.
When you have reached 135-140 degrees (approximately 1-1/2 hours), move to carving board and loosely tent for 20-30 minutes
Carve into thick slices by cutting between bones
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