Roast on the Akorn

[Paymaster]

I fired up the Akorn and cooked a pork rib roast in some apple wood smoke today. Simple salt, pepper and garlic powder rub was applied. Cooked at 275* to an internal temp of 155*.

 

[Kayelle]

Oh boy, that looks just fabulous!!!

 

[Dawgluver]

Love it, PM!

 

[Whiskadoodle]

Yes. I'd say that looks perfect.

 

[Paymaster]

Thanks Y'all!

 

[taxlady]

That roast looks soooooo good.

 

[CatPat]

This looks very nice!

~Cat

 

[jabbur]

I must be dyslexic. I always want to read Akorn as Akron! Then I am so confused about how you roast something on the city?

 

[tenspeed]

I must be dyslexic. I always want to read Akorn as Akron! Then I am so confused about how you roast something on the city?

Things tend to be a little rubbery if roasted there

 

[Roll_Bones]

Overcooked IMHO.
I am of the opinion that a roast like this should not be roasted well done.
Even my bone in pork loin roast is roasted to medium.
My wife would disagree. She likes well done.

 

[Paymaster]

Overcooked IMHO.
I am of the opinion that a roast like this should not be roasted well done.
Even my bone in pork loin roast is roasted to medium.
My wife would disagree. She likes well done.

Yep, my wife and kids are pink pork squeamish as well, thus the 155* internal. I cook the way they like it or I waste my time.

 

[Cheryl J]

I could go for a big thick slice of that pork roast as is, Paymaster. Looks delicious!

 

[Roll_Bones]

Sorry Paymaster. I thought it was a beef standing rib roast!
All is forgiven.

My wife has learned to eat pork that has not been over cooked. I cook it to medium and serve it. Its only slightly pink and the color is even throughout the roast so it looks very appetizing.
Same with chops. I treat them like steaks except I do cook them a bit more than I would beef.