Delicious and Juicy Pork Rib Roast on the Rotisserie | Eat More Vegans

🔥Cooking a pork rib roast on the rotisserie creates a delicious and juicy meat with a unique flavor profile.

🍖Trimming the roast and scoring the fat allows for better seasoning penetration and a more flavorful result.

🌿Using a dry rub and letting the roast sit overnight enhances the flavor and tenderness of the meat.

🔥Cooking the roast over charcoal and apple wood creates a smoky and rich flavor that complements the pork perfectly.

🔥Searing the roast at the end adds a beautiful crust and enhances the overall taste and texture of the meat.

What is the best cut of pork for a rib roast?

—The best cut of pork for a rib roast is the one with the bone still attached, as it adds flavor and helps keep the meat juicy during cooking.

Can I cook a pork rib roast without a rotisserie?

—Yes, you can cook a pork rib roast without a rotisserie. Simply follow the same steps for trimming, seasoning, and cooking, but instead of using a rotisserie, you can roast the meat in the oven or on a grill.

How long should I let the pork rib roast rest before slicing?

—It is recommended to let the pork rib roast rest for about 20 to 25 minutes before slicing. This allows the juices to redistribute and the meat to become more tender.

What temperature should I cook the pork rib roast to?

—The pork rib roast should be cooked to an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Use a meat thermometer to ensure accurate cooking.

What can I serve with a pork rib roast?

—A pork rib roast pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, green salad, or cornbread. Choose your favorite sides to complement the flavors of the roast.

00:00- The video starts with an introduction to the pork rib roast and the cooking method used, which is the rotisserie.

- The host trims the roast and scores the fat before applying a dry rub and letting it sit overnight to enhance the flavor and tenderness.

- The roast is then cooked on the rotisserie over charcoal and apple wood, creating a delicious smoky flavor.

- Towards the end, the roast is seared to add a beautiful crust.

- After cooking, the roast is rested before slicing and serving.

- The host and their daughter taste the pork rib roast and comment on its tenderness and flavor.

08:47- The host gives an update on the cooking process and bastes the roast with rendered pork belly fat.

- The roast continues to cook until it reaches the desired internal temperature.

- The host uses a grill gun to sear the roast for an extra flavor boost.

- The cooked roast is then wrapped in foil and allowed to rest for 20-25 minutes.

- The host returns to the kitchen with their daughter to slice and taste the roast.

12:31- The host introduces their daughter, Leah, and explains her role as a critic of their cooking.

- Leah tastes the pork rib roast and comments on its tenderness and flavor.

- The host and Leah do a final analysis, highlighting the moist, tender, and yummy qualities of the roast.