Delicious and Tender Pork Loin Rib Roast Recipe

👨‍🍳Grilling a pork loin rib roast adds a smoky flavor and creates a crispy exterior while keeping the meat tender and juicy.

🔥Using a rub made from fresh ingredients, such as the Mad Hunky General Purpose Rub, enhances the flavor profile of the roast.

🌶️The glaze made from apple cider vinegar, honey, garlic, red pepper flakes, and sea salt adds a tangy and slightly spicy kick to the roast.

🌡️Cooking the roast to an internal temperature of 140°F ensures it is cooked through while remaining moist and tender.

🍽️Resting the roast after cooking allows the juices to redistribute, resulting in a juicy and flavorful final product.

Where can I find a pork loin rib roast?

—You may need to request a pork loin rib roast from your local butcher, as it may not be readily available in grocery stores.

Can I use a different rub for the roast?

—Yes, you can use any rub of your choice. However, the Mad Hunky General Purpose Rub is recommended for its flavorful and fresh ingredients.

What can I serve with the pork loin rib roast?

—You can pair the roast with roasted vegetables, mashed potatoes, or a fresh salad for a complete and delicious meal.

How long should I rest the roast after cooking?

—It is recommended to let the roast rest for about 10-15 minutes before slicing to allow the juices to redistribute.

Can I cook the roast in the oven instead of on a grill?

—Yes, you can cook the pork loin rib roast in the oven following a similar cooking temperature and time. However, grilling adds a unique smoky flavor.

00:15In this video, Steve demonstrates how to cook a pork loin rib roast for the first time.

00:45The pork loin rib roast weighs around five pounds and includes baby back ribs attached to the loin.

03:36Steve applies a coat of olive oil to the roast and scores the fat to allow the rub to penetrate while cooking.

05:34For the glaze, Steve mixes apple cider vinegar, honey, minced garlic, red pepper flakes, and sea salt.

08:02After grilling the roast to an internal temperature of 140°F, Steve glazes it and lets it rest to reach an internal temperature of 145°F.