Crown Rib Roast off of the smoker. This one was brined in Bourbon, Maple syrup, ground mustard, and other herbs and spices for 24 hours. When the smoker was up to temperature the Crown Roast was stuffed and slow smoked. A Bourbon mustard glaze was applied at the end of the cook. If your not familiar with the Crown Rib Roast. It is the pork loin with a section of the rib attached, and tied together to resemble a crown. This is the pork equivalent to the beef Prim Rib Roast. This Crown Rib Roast was carved and served at an internal temperature of 140 degrees. It was very tender and juicy. Do not let the tinge of pink color fool you. This is done and safe to eat. It was better than good. It was awesome! A big thank you to my son in law Daniel Moore for manning the smoker. You did a terrific job!
Posted on: Fri, 26 Dec 2014 00:28:25 +0000
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