Monday, June 30, 2008

Pork Rib Roast-

Pork Rib Roast. Linda picked it up because it was well priced. When I opened the package, I decided we had gotten a good deal. Seven nice chunks of pig, with an excellent balance between fat and flesh. Only one piece had any significant bone. Two pieces had a beautiful back of fat. Yes, this looked good.

Yesterday I fired up my coals, and got ready to cook. Kingsford Hickory briquettes, started in a starter chimney using rubbing alcohol in a small can as my ignition source. While the charcoal got going I went to the kitchen to prepare the meat.

A nice coating of oil, which in this case is a blend of olive oil and canola oil. I blended Zesty Seasoned salt, salt, and pepper in a bowl and gave the pieces of meat a good rub. Then I took them to the fire. After pouring the coals out from the starting chimney, I set the meat up in the cooking chamber. I placed the thermometer probe in the most distant piece from fire, and started cooking.

I figured that the meat would take at least three hours to cook. The pieces were pretty evenly shaped, and about an inch and a half thick. There was not a lot of connective tissue to break down, so I did not figure for more than four hours of cooking time.

My chair was conveniently placed for enjoying the next few hours. I had my book, and a very nice day. Every thirty minutes I checked the fire, and the cooking chamber temperature. A few briquettes every check, and a handful of hickory chips.

After two hours my temperature inside the meat was 140 degrees. I turned the meat, just rotating each piece in place. Things were looking good.

Thirty minutes later we were at 150 degrees. I checked the fire, and decided that the coals were going well enough for the finish. I added some hickory chips, but no new charcoal. In retrospect, I should have put on another handful.

After another thirty minutes the temperature was still at 150 degrees inside the meat. I needed more heat. I have not yet gotten a bellows, but I found something as good. A battery powered air pump for my air bed. I applied it for a couple of minutes. The temperature bumped two degrees. I applied it a few more minutes. We got 154 degrees.

I waited fifteen minutes, and checked the coals. They were still nice and hot. I checked my thermometer. The meat was at 156 degrees. I ran the air pump for a bit, and we bumped to 158 degrees. I started cleaning up. We were almost there.

Moments later the alarm went off. We were at temperature. I advised Linda that we could put the corn into the boiling water. The beans were already hot. I had a look at the meat. It looked good. Once the corn was ready, so was our meat. I took it off the barbecue and took it up to the kitchen.

Everyone had all they wanted. It was delicious. Great with the beans and corn. Tender and flavorful. I still had lots left over. I wrapped it up for the next day, and placed it in the refrigerator.

Today, I had barbecue pork spaghetti for lunch. Chopped the pork fine, and added it to a jar spaghetti sauce. Quite good. Dinner was chopped pork in the beans. Also quite tasty.

On the whole, a good experiences. Oh, yes. Yesterday's beer was A&W root beer.

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