Boneless Pork Rib End Roast

[rangerone]

This is the second time I have cooked this type of roast, and it is quickly becoming one of my most favourite things to smoke. 
Started with a 1.2 Kg roast (on sale for $8) and covered it with EVOO and Meathead's Memphis Dust Recipe (see amazing ribs web site). Into the Weber it went with the Smokenator filled up with Maple Leaf briquets and 2 chunks of cherry wood. 


This smoked at 225F for about 2 hours, when we decided to put on some corn to go with it. Corn season is far too short, don't you agree?



About an hour later the pork was at 155F internal, so I wrapped it in foil and put it into my cooler until the corn was done (another 45 minutes). 

Unwrapped the roast, carved it up, and mmmmmmmmm was it goooooood. Melt in your mouth tender and juicy. Wonderful flavours from the rub, smoke, and pork itself. And the corn was awesome as well.



Are you hungry yet, or what?

Allan aka RangerOne

[ncsmoker]

Allan I'm hungry looks great. That type of roast is absolutely delicious. Corn season is absolutely to short.

Tom aka NC

[pilfjd]

That looks great! I don't think I've ever seen that kind of cut at my grocery. Is that similar to a loin roast? I agree as well about corn season. I can eat 5 cobs in one sitting, it's my favorite veggie.

[rangerone]

Hi Jay,

Yes, it is a pork loin cut of meat. There are so many different descriptions for the same cut, especially when you compare Canadian and USA terms, it can be really confusing. My grocery store has these all the time, already tied off, usually in the 1.0 - 1.5 Kg size (2-3 lbs). This size does not take long to cook, just about 3 hours at 225F and about 30-60 minutes resting in foil. Here is a description that I found:

"pork blade roast = pork blade-end roast = pork 7-rib roast = pork 5-rib roast = pork rib end roast = rib end pork loin = pork loin rib end = pork loin blade roast Notes: This somewhat fatty, economical roast is sold either bone-in and boneless. If you buy it as a bone-in roast, make sure that the butcher has cracked the backbone between the ribs so it's easy to carve. Country-style ribs are cut from this piece. "

I look for all kinds of sites on the web that explain the different cuts of meat, and this is one that talks about the different types of pork loin cuts. This is where I got the description above.

www.foodsubs.com/MeatPorkLoin.html

If you can find this cut, give it a try some time. If is really quite delicious. 

Allan aka RangerOne

[pilfjd]

Thanks for the site, Allan, very informative. I've been wanting to do some sort of loin roast. The S.O. is very picky about her meat cuts. She likes lean and tender meat and doesn't like to cut around bones, think tenderloin, boneless chicken breasts, etc. What you just made sounds like something that might fit the bill. :-)

-Jay

[ncsmoker]

Jay this is a very tasty cut of meat the loin next to the butt. If you can't find the whole roast you should be able to find boneless country style ribs which as noted above are cut from this piece. I smoke them for a couple of hours until they are done depending on size.

Tom aka NC

[rangerone]

Aug 20, 2014 10:36:57 GMT -5 pilfjd said:

Thanks for the site, Allan, very informative. I've been wanting to do some sort of loin roast. The S.O. is very picky about her meat cuts. She likes lean and tender meat and doesn't like to cut around bones, think tenderloin, boneless chicken breasts, etc. What you just made sounds like something that might fit the bill. :-)

-Jay

Jay, just a forewarning, this cut does have some fat, but not a great deal of it. I prefer it to the pork tenderloin only because I believe that extra fat gives better flavour. 

Allan aka RangerOne

[ncsmoker]

Allan is absolutely right as I mentioned the cut is right next to the butt. But it tastes so good!

Tom aka NC