| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Barbecue ma, Barbman1 | 12 | servings | |
INGREDIENTS
| 8 | lb | Pork roast; Crown & tied |
| 1/2 | ga | Apple cider |
| 12 | oz | Cherry preserves |
| 1/2 | c | Apple cider vinegar |
| 1/2 | c | Cognac |
| 2 | tb | Ground mustard |
| 1 | ts | White pepper |
| 1/4 | ts | Kosher salt |
| 4 | Chunks hardwood or fruit wood; soaked overnight | |
| 2 | Stalks fresh rosemary sprigs | |
| 1 | Stick cinnamon |
INSTRUCTIONS
You will need a clean five gallon plastic bucket to marinate the roast. Buckets are available at any home building center. For the marinade, whisk the cider, vinegar, mustard, salt and pepper. Place the cinnamon stick and the twigs of rosemary at the bottom of the bucket. Place the roast, bone side up, on top of the cinnamon and rosemary. Pour the marinade over the roast. Cover and refrigerate for up to 72 hours (you'll have to make room in the fridge but it is worth it)! Remove the roast from the bucket and place on paper towels to pat dry the marinade before lighting the grill. Cover the bone ends with aluminum foil so they will not burn dry. Reserve the remaining marinade to use as a basting sauce. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. Add an additional 12-15 briquettes to the hot coals. The roast will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a nonstick spray and let grid heat over the hot coals. Place the roast bone side up above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents 1/2 open and top cover vent 1/2 open. You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood and baste the roast with the reserved marinade. Use wood in moderation, a nice even smoky flavor will enhance the roast and not over power it! Cook for approximately 8 hours or one hour per pound. The cooking temperature should be at approximately 225 degrees. The method of indirect cooking, at lower temperatures, for a longer period of time for this particular recipe has a purpose. The muscle fibers of this roast cooked in this manner will transform the finished product into a very tender and succulent entree. During the last half hour of cooking time, in a medium size pan, heat the Cognac and the preserves using a low flame on the range and bring up to a small simmer, stir until smooth. Remove the pan from the range, uncover the grill and brush the roast with the glaze. Cover grill. Brush on the glaze every five minutes. Insert a thermometer into the meat through the center of the roast, make sure it is not touching a bone. When it registers 165 degrees on the thermometer, remove from the grid. Let the roast sit on the cutting board for approximately 20 minutes prior to service so that the natural juices settle back into the roast and makes for easier and smoother cutting. Remove the aluminum foil & the butchers twine, place paper crowns on the bone ends and cut into single rib chops. Your guests will truly be amazed that you cooked this elegant cut of meat in your backyard. Suggested Wine: Kabinet Recipe by: Larry Gerber Converted by MM_Buster v2.0l.
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