{"id":5175,"date":"2014-06-25T08:54:44","date_gmt":"2014-06-25T15:54:44","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=5175"},"modified":"2014-06-25T10:24:17","modified_gmt":"2014-06-25T17:24:17","slug":"pork-rib-roast","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/pork-rib-roast\/","title":{"rendered":"Pork Rib Roast"},"content":{"rendered":"<div id=\"pl-5175\"  class=\"panel-layout\" ><div id=\"pg-5175-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-5175-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-5175-0-0-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child\" data-index=\"0\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-0-0-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast3.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast3.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><\/div><\/div><div id=\"panel-5175-0-0-1\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-last-child\" data-index=\"1\" ><div class=\"textwidget\"><p>A Boneless Rib Roast is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor, some compare it to the prime rib in beef.<\/p>\n<p>The rib end has slightly more fat than the center of the pork loin. It adapts well to a brine, marinades, glazes, dry rubs, and for maximum tenderness do not cook a pork roast more than medium, ~150\u00baF.<\/p><\/div><\/div><\/div><\/div><div id=\"pg-5175-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-5175-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-5175-1-0-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child\" data-index=\"2\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-1-0-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/porkLoin3.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/porkLoin3.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><\/div><\/div><div id=\"panel-5175-1-0-1\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-last-child\" data-index=\"3\" ><div class=\"textwidget\"><p>Cut your own Boneless Pork Rib Roast from a pork loin and $ave.\u00a0 It allows you to determine what size roast best meets your needs.<\/p><\/div><\/div><\/div><div id=\"pgc-5175-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-5175-1-1-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child\" data-index=\"4\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-1-1-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast1.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast1.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><\/div><\/div><div id=\"panel-5175-1-1-1\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-last-child\" data-index=\"5\" ><div class=\"textwidget\"><p>Rubbed a small rib roast with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">Extra Virgin Olive Oil<\/a> and seasoned lightly with Jans Dry Rub.\u00a0 Wrapped in plastic and refrigerated for 5 hours.<\/p><\/div><\/div><\/div><div id=\"pgc-5175-1-2\"  class=\"panel-grid-cell\" ><div id=\"panel-5175-1-2-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child\" data-index=\"6\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-1-2-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast2.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast2.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><\/div><\/div><div id=\"panel-5175-1-2-1\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-last-child\" data-index=\"7\" ><div class=\"textwidget\"><p>Roasted at 350\u00baF until the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">internal temperature<\/a> reached 150\u00baF.\u00a0 Rested under a foil tent for 10 minutes before serving.<\/p><\/div><\/div><\/div><\/div><div id=\"pg-5175-2\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-5175-2-0\"  class=\"panel-grid-cell\" ><div id=\"panel-5175-2-0-0\" class=\"so-panel widget widget_virtue_about_with_image virtue_about_with_image panel-first-child panel-last-child\" data-index=\"8\" ><div class=\"kad_img_upload_widget kt-shape-type- kt-image-align-center kt-image-widget-widget-2-0-0\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast4.jpg?ssl=1\" rel=\"lightbox\"><div class=\"kt-image-contain  \"><div class=\"kt-image-inner-contain\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2014\/06\/ribRoast4.jpg?ssl=1\" alt=\"\"><\/div><\/div><\/a><div class=\"virtue_image_widget_caption kadence_image_widget_caption\">The Money $Shot ... Roasted Pork Rib Roast with a side of steamed squash and Cauliflower mash<\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>A Boneless Rib Roast is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor, some compare it to the prime rib in beef. The &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/pork-rib-roast\/\" aria-label=\"Pork Rib Roast\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-5175","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pork Rib Roast - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/pork-rib-roast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pork Rib Roast - Smokin&#039; Pete&#039;s BBQ\" \/>\n<meta property=\"og:description\" content=\"A Boneless Rib Roast is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor, some compare it to the prime rib in beef. 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