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Perfect Holiday Pork Rib Roast

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.
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Course: Main Course
Cuisine: American
Keyword: holiday recipes, pork prime rib, pork rib roast, pork roast
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Brining Time: 6 hours
Servings: 8 people
Author: Derrick Riches and Sabrina Baksh


  • 1 center-cut pork rib roast about 5-6 pounds

For Rub:

  • 1/4 cup unsalted butter softened
  • 1 1/2 tablespoons fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cinnamon use more if desired

For Brine:

  • 5 quarts cold water
  • 1 quart water set aside
  • 1 cup sugar
  • 3/4 cup coarse salt
  • 1/3 cup honey
  • 5-6 bay leaves crumbled


  • 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 completely before adding pork roast. Submerge roast into the mixture, cover, and brine in the refrigerator for 6 hours.
  • Prepare the grill for an indirect cooking.
  • Remove roast from brine and 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 1-1 1/2 hours over indirect heat. Look for an internal temperature between 145 degrees F. Move roast over to direct heat and sear the roast for 3-5 minutes to create a nice crust. You will need to move the get an even sear.
  • Once seared, remove roast from the grill and place onto a clean cutting board. Loosely tent with aluminum foil and let meat rest for 15 minutes before carving.
  • Pork roast will keep in the refrigerator for 4-5 days when stored in an airtight container.


Photo by: Sabrina Baksh