Pork Rib Roast – smoked on BBQ

This weekend was pure magic on the grill!  I believe I made the best BBQ meat ever! I prefer to use a rib roast w/o the bones (if you do have bones in the cut of meat, cover them with foil to prevent them from charring).

Rub:

The first step is to add this blend of spices (rubbed) all over the meat (remember the ends too), cover in a bowl and let sit in fridge for a couple of hours or even over night is good).

Rosemary

Thyme

Dill

Oregano

Lemon pepper

salt

pepper

Smoking on BBQ:

My preference is to use apple wood chips, which I use on a gas grill (moistened, in foil pouch).  Use indirect heating method (one burner on, and place meat above unlit burner section).

Start by searing the meat on each side for 4 minutes (above the heated section) and once both sides are seared, place meat in the section above the unlit burner.  I also love to add a vegetable dish (in foil pan) during the same time (potatoes, carrots, onions – in water with butter, with a splash of garlic/pepper spice).

Cook meat for about 1-1/2 to 2 hours, until the internal meat temperature reaches 155 degF.

You will love the taste of the “burnt ends”

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