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Thursday, July 4, 2013

Pork Roast on the grill

Pork Roast on the grill Nothing better than a good pork roast slowly grilled to juicy delicious

First I prepare a 4-5 pound Pork Loin Roast

Wash it off under cool water and pat dry with a paper towel
Brush the roast with olive oil
Liberally coat the roast with Kosher Salt and seasonings (rib rub) I make my own rib rub see Below*
If the roast isn't tied, tie it up so that it keeps its shape during cooking

Fire up the grill for indirect heat (I put coals on one side only)
You want an inside grill temp of about 300 degrees
Place the roast on the cooking grate opposite the hot coals
Cook the roast till you have an internal temp of 150 degrees

Remove the roast and cover for 15-20 min before carving

*Basic Pork Rib Rub 


4 Tbs. Pickling Salt 
2 Tbs. Garlic Powder 
2 Tbs. Onion Powder 
2 Tbs. Paprika 
1 tsp. ground Thyme 
1 tsp. ground Sage 
1 tsp. ground Bay Leaf 
1 tsp. Celery Seed 
1 tsp. Black Pepper 


Sprinkle seasonings on the ribs and rub. Refrigerate for 1-5 hours. Prepare the grill for long-term, low-temp cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature. Baste again and place on the grill. Baste and turn at 30-minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler. 

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