This post is sponsored by @missouripork 🐖
 
This was incredible roast 🤤 lush meat, flavourful crust, nice smoke/grilled essence from the charcoal and with a hit of sweetness to balance it out. I will take this 10 times over a pork chop and this roast was $16.50 🤷🏻‍♂️
 
PREPARATION
Pork Rib Roast coated all over in kosher salt and left to dry brine on a wire rack in the fridge for a few hours (I would prefer overnight –  the salt to absorbs deeply to the inaccessible areas for even seasoning, tenderization and better browning/flavour). Mixed all the other ingredients to be brushed on to the roast.
 
COOK
Charcoal in a 2 zone setup with a heat deflector (direct/indirect). Brushed with the glaze and put indirect. Back on the grill, yup and indirect form the coals with the probe in aiming for 225f ambient heat to roast and searing at 130-135f to take up the glaze and get some colour. Left to rest 20mins and tocarryover cooking to 140-145f before slicing. *only touch your food with 100% natural lump charcoal or binchotan, briquettes have other binders etc in there.
 
NOTES
In retrospect, I would have preferred to sear, then glaze then slow cook till the final temp but I didn’t like the colour when I opened the lid which is all why I don’t love the heat deflectors.
 
INGREDIENTS
Pork Rib Roast
Kosher Salt 
3 Tbsp Smooth Dijon Mustard 
2 Cloves Garlic
2 Tbsp Honey
Black Pepper
Garlic Powder
Onion Powder
 
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