Pork Prime Rib | Smoked Pork Loin Rib Roast Recipe
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Pork Prime Rib is a center cut, bone-in roast from the loin section of the hog. And for this Pork Prime Rib I’m firing up my drum smoker. If you’re cooking along with me, you want the pit running between 275-300⁰. As always, any smoker will do the job just control the heat in this range.
Pork Prime Rib usually comes packaged in cryovac. You shouldn’t have to do much trimming if any, just remove the package and rinse the loin under cool water. Pat dry with paper towel and the Pork Prime Rib is ready to season.
The first thing I do is hit the Pork Prime Rib with a generous dose of Sea Salt and Freshly Ground Black Pepper. Next comes the wet rub.
Pork Prime Rib Wet Rub:
- ¾ cup Dijon Mustard
- 2 Tablespoons Worcestershire
- 2 Tablespoons Soy Sauce
- 4-5 cloves Fresh Garlic finely minced
- 1 Tablespoon Fresh Rosemary finely chopped
- 1 Tablespoon Sea Salt
- 1 Tablespoon Cracked Black Pepper
- 1 teaspoon Red Pepper Flakes
Mix all of the ingredients in a small bowl and brush on the outside of the loin. Be sure to get an even coat on all sides.
Once the smoker is up to temp, throw a few chunks of hickory or your favorite wood on the hot coals and place the loin bone-side down on the cooking rack. Smoke the Pork Prime Rib until the internal temperature hits 140⁰.
Pork Prime Rib should take about 1 ½ hours depending on size. Once it hits 140⁰ in the center of the roast, remove it from the smoker and take it inside. Let it hang out for 15-20 minutes on the cutting board before carving. Slice the Pork Prime Rib in between the bones when carving.
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