The Perfect Holiday Pork Rib Roast
The Pork Rib Roast is an underappreciated cut. When cooked right, this grand roast is tender and flavorful. To make the most of this cut, we start with a brine and then add a simple rub. It truly makes the Perfect Holiday Pork Rib Roast. Best of all, it is a less expensive cut than the beef equivalent.
- 1 center-cut pork rib roast about 5-6 pounds
- 2- 2 1/2 tablespoons unsalted butter softened
- 1 1/2 tablespoons fresh thyme
- 1 1/2 teaspoons black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon cinnamon use more if desired
- 5 quarts cold water
- 1 quart water set aside
- 1 cup sugar
- 3/4 cup fine sea salt
- 1/3 cup honey
- 6 thyme sprigs
- 5-6 bay leaves crumbled
- 3 tablespoons dried parsley
- 2 teaspoons whole black peppercorns
- In a medium saucepan, dissolve honey and sugar in 1 quart of water.
- Add to a large pot with 5 quarts water and remaining brine ingredients. Let brine cool for 1-2 hours before adding pork roast. Submerge roast into the mixture, cover, and brine in the refrigerator for 6 hours.
- Preheat grill for medium-high heat. Prepare the grill for an indirect cook.
- Remove roast from brine and lightly pat dry with paper towels.
- Combine softened butter with the remaining rub ingredients and apply generously to roast.
- Place pork rib roast on the grill and cook for 1 hour over indirect heat. Look for an internal temperature between 145-155 (medium rare-medium well) for doneness.
- Once cooked, remove roast from the grill and place onto a clean cutting board. Loosely tent with aluminum foil and let meat rest for 10 minutes before carving.
- Pork roast will keep in the refrigerator for 4-5 days when stored in an air tight container.
Photo by: Sabrina Baksh