Serves: 6 - 8 (depending roast size)
Prep time: 15 minutes
Cook time: remove roast when internal temperature is 68 degrees Celsius (155F) (it will rise to 71 degrees Celsius (160F)
Indirect Heat: 162 - 176 degrees celsius (325F- 350F)
Note: for best results let the roast sit 4 hours in the dry rub before cooking.
· For the dry rub:
· 2 teaspoons black pepper
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon salt
For the basting sauce:
· 1/3 cup graining dijon mustard (regular will also do)
· 1/3 cup Jack Daniels bourbon
· 2 tablespoons molasses
· 2 tablespoons honey
· 2 tablespoons soy sauce
What you'll need:
· 1 Pork Rib Roast with 6 - 8 ribs (usually 1 rib per person)
· 6 cloves peeled garlic cut into halves (makes 12 pieces)
2 teaspoons black pepper
Prepare the bbq pork dry rub by combining the dry rub ingredients listed above in a small glass bowl. Set aside.
1/3 cup graining dijon mustard (regular will also do)
Slice the 6 cloves of garlic in half to make 12 slivers.
Lay the pork rib roast on a cutting board and insert a sharp knife into the top of the meat between the ribs across the width of the roast.
Don't insert the knife all the way through the roast - just half way into the middle.
Continue to insert the knife into the pork rib roast along the large back side.
Insert a sliver of garlic into each hole you made with your knife.
Push the garlic into the meat far enough so you no longer see the garlic clove.
With your hands rub the bbq pork dry rub all over the roast.
Cover and refrigerate at least 4 hours.
Set up your barbecue or grill for indirect cooking and preheat to 162 - 176 degrees Celsius (325F - 350F).
Place a disposable aluminum pan filled with water under the grate and place the roast on the grate over the pan of water.
Insert a cooking thermometer or remote thermometer sensor into the thickest part of the meat so the tip of the probe is in the center of the roast but not touching a bone. Close the lid of the BBQ.
When the internal temperature reaches 55 degrees Celsius (130F - 135F) begin basting the roast with the bbq pork basting sauce made earlier and continue basting until the internal temperature reaches 68 degrees Celsius (155F).
Once the roast has reached an internal temperature of 68 degrees Celsius (155F) remove it from the barbeque and cover with tented aluminum foil to rest (internal temperature will climb to 71 degrees Celsius (160F)
Slice the roast between the bones, drizzle any remaining basting sauce over the slices and serve.
From the Grill
BBQ's - relaxed and informal - but it's still a science to get the rubs and glazes and sauces right not to mention the cooking times & temperatures. We aim to give you ideas, recipes and techniques we have gathered for you to try. The odd U-tube chef or video will feature to help you get the hang of things. Enjoy!