Something had to be done to appease the gods of low-and-slow. Too many burst pipes in weather that was too cold for too long. And to add insult to injury, it appears the damage from yesterday includes the watery death of my orange Thermapen. For some reason electronics don’t like water.
The offering today wasn’t burnt. In fact, it wasn’t even blackened. It was a pork rib roast, rubbed with brown sugar, granulated garlic, red chili powder, ground basil, and a dash of salt. The WSM was heated up to about 275°F, and the roast went on the grill for about 2 1/2 hours with some russet potatoes to keep it company.
My son and I really liked the results. My wife decided she didn’t like the cut of meat (too fatty, but she did like the flavor), and teenage daughter decided there is something besides shrimp that dad cooks that isn’t on her menu. Personally, I thought it was some of the best bone-in pork chops I’ve had in a long time.
The pork was juicy and tender, and the taters were done just right. Too bad the roast didn’t take a little longer as the original plan was to turn those taters into stuffed tater skins (or twice baked taters). No matter though, the gods of low-and-slow have had their sacrifice and should be ready for a nap. I know I am…
{ 6 comments… read them below or add one }
praise gods from whom all blessings flow
That is one of my favorite cuts of meat, good job
Hey Z-Paws… If they family doesn’t care for it, I’ll brave the weather for a cut or 2 of that pork. It looks awesome !!! I’m thinking they’re getting a bit spoiled by all the great Q-ing you do.
You want leftovers from this batch you better hurry. And knowing how your tastes run, I know for a fact you would have liked these. I’m thinking we might need to do these next time we are at the lake together…
Well it certainly looks great to me! I don’t think I’d even use utensils, just pick that bad boy up and eat it with my hands.
I do see a handle on those… Maybe I should refer to them as meatsicles…