Another simple, quick, weekday cook!
I’d never before seen “ribeye” used, when describing pork. What does it imply? More tender than tenderloin? More “beefy” (heh) than loins (so to speak)? I bought a small one, just over 1.5lbs.
I started with this recipe, an herb-like thing, not a “BBQ”-like thing:
https://www.tasteofhome.com/recipes/sunday-pork-roast FYI, most Google searches for pork loin ribeye toast seem to return these sort of herb recipes instead of "BBQ" recipes. So I took the hint ...
I did not have the celery, onions, forgot trying to use brown sugar and used the entire flour mixture on a roast half as big as it called for. The meat didn’t produce enough juice for any gravy, either, but was very tender and juicy nonetheless. So just use the ingredients as a starting point. First time coating meat with a flour mixture, and it shows.
I cooked it on my mini WSM running somewhere between 250-325 (started hot; I thought it might run away and closed it down a little before opening it wide later ...) on a small chimney’s worth of coals and a little bit of apple smoke wood. No heatshield/drip pan since I stole the toaster oven’s tray for this cook!
Right when I placed it on the cooker, this image will not make the next Weber recipe book:
Right off the cooker, it still looked pretty damn lame. Undercooked, by appearances. That flour overload, again … But my Thermapen had shown readings anywhere from 155-185, all deeply internal, which of course left me wondering why the hell I even bought the thing. I didn’t consider the roast to be THAT unevenly sized.
I placed a few carrots on the tray to cook, for the last half of the event. They had a nice cooked-crunch to them. Traditional, soft cooked carrots hit the trashcan here.
A simple plate, with steamed broccoli:
At $3/lb or so, this is not an expensive meat but holy cow, is it ever TENDER, tasty, and stupidly-forgiving for how to cook regarding cooker temp, meat temp, and time. I don't see how you can lose with it.
Topic: Pork Loin Ribeye Roast (Read 1209 times)
