Are you ready for a juicy pork rib roast, complete with a pink smoke ring, crunchy fat cap, and an amazing flavor profile from a homemade rub? If so, you won't be disappointed with this easy-to-follow video and set of instructions from the famous Pitmaster X in Europe.
In the video above, BBQ legend Pitmaster X shows you how to smoke a pork rib roast (also known as a rack of pork or center-cut pork loin) to perfection in a Gateway Drum smoker.
This cut of meat, if done well, is sure to delight the sensations of everyone from your guests around a holiday table to your family at a weekend dinner.
In this cook, he seasons the roast with a homemade rub, cooks it to 145˚F and after crisping the fat cap, slices it and drizzles it with sauce for a delectable main dish.
Credits: The instructions and screenshots in this post were taken from the video above. We've outlined the process in writing to help you cook a delicious pork roast on your first try.
Step by Step Instructions for Smoking a Pork Rib Roast
Step 1: Fire the smoker
Step 2: Prepare Seasoning
This is a beautiful pork rib roast and even though we want the flavor of the pork to speak, we'll add some good rub to give it an extra boost. Combine fennel seeds, sage, and thyme of equal parts or to taste. Grind them together, then add some Blues Hog Bold and Beefy Seasoning and Blues Hog Sweet and Savory Seasoning.
Step 3: Prepare the Pork Rib Roast for Seasoning
Prepare the nice fat cap on the roast by slicing cuts through it in opposite directions. This will help the fat render down and crisp up as well as make the roast look more impressive.
Step 4: Add the Seasoning
For this roast, Pitmaster X first uses a coating of fleur de sel, but regular table salt will do. Rub the salt on the fat side and down into the cuts you made through the fat cap. After adding the salt, coat the meat in a medium layer of the seasoning you prepared.
Step 5: Set Up Temperature Controller
By this time your charcoal should be well lit. Now it's time to connect your Flame Boss or other temperature controller and set it to somewhere between 280˚F and 300˚F.
The Flame Boss can be connected to your WiFi and controlled by your phone from just about anywhere. It controls the heat in your smoker and helps even out temperature fluctuations by automatically adjusting the airflow as needed. It's basically cruise control for your smoker, so if you like cooking with charcoal, but don't enjoy adjusting your smoker through a long cook, a Flame Boss is a great tool to have.
Step 6: Set Up Temp Probes
Set the roast in the BBQ smoker with the fat side up. Clip the probe for the pit temp to the grate and insert the meat probe into the center of the roast. Close the lid.
Step 7: Flip the Roast
Since there is heat coming up from directly underneath, you will want to flip the roast partway through the cook. When you flip it around with the fat side down, those juices will drip down into the fire, not only creating a lot of smoke and steam, but also a beautiful flavor profile.
Keep an eye on the fat side. Once it's rendered down some, but still a light color, flip the roast back to fat side up, and continue to cook it to an internal temp of 145˚F.
Step 8: Sear the Crust
When the meat has reached an internal temp of 145˚F, remove the meat. Open the lid of the Gateway Drum Smoker and remove the Flame Boss. Let that fire heat up for a few minutes then put the meat on a couple of minutes longer, so it gets a good crisp sear.
"The Gateway Drum Smoker together with that Flame Boss controller did an amazing job. I almost didn't have to do anything, it basically cooked itself. Look at the result, it's mind-blowing." —Pitmaster X
Step 9: Slice the Roast and Prepare the Sauce
By this time your roast should be perfectly done with a good crisp fat cap, juicy meat, and an irresistible aroma. Slice the roast between the bones and warm up some Blues Hog Original Barbecue Sauce in a pan on the stove until it's syrupy and bubbly.
Step 10: Pour on the Sauce and Serve
Pour the warm sauce over the sliced roast after it's on the platter you'll be serving it on. This sweet sauce will add some delicious flavor and create a beautiful glaze.
Serve to your friends or family.
Don't expect any leftovers...
"I love this sauce, it's such a sweet sauce and has that pineapple flavor to it. The main thing is that it's sweet and really complements the pork." —Pitmaster X
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About the author: Henry Hertzler is a writer and social media manager at Meadow Creek Barbecue Supply.