SERVES 6 TO 8
If you buy a blade-end roast (sometimes called a “rib-end roast”), tie it into a uniform shape with kitchen twine at 1-inch intervals; this step is unnecessary with a center-cut roast. For easier carving, ask the butcher to remove the tip of the chine bone and to cut the remainder of the chine bone between each rib. One medium wood chunk, soaked in water for 1 hour, can be substituted for the wood chip packet on a charcoal grill.
1 |
(4- to 5-pound) bone-in center-cut pork rib roast, tip of chine bone removed, fat trimmed to ¼-inch thickness |
4 |
teaspoons kosher salt |
1 |
cup wood chips, soaked in water for 15 minutes and drained |
1½ |
teaspoons pepper |
1 |
recipe Orange Salsa with Cuban Flavors (optional; recipe follows) |
1. Pat roast dry with paper towels. Using sharp knife, cut slits in surface fat layer, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Season roast with salt. Wrap with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
2. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 325 degrees.)
4. Clean and oil cooking grate. Unwrap roast and season with pepper. Place roast on grate with meat near, but not over, coals and flames and bones facing away from coals and flames. Cover (position lid vent over meat if using charcoal) and cook until meat registers 140 degrees, 1¼ to 1½ hours.
5. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 30 minutes. Carve into thick slices by cutting between ribs. Serve, passing salsa, if using, separately.