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).


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).





Lemon 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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