Considerations for brining bone-in pork roast
I'm making a bone-in pork rib roast and am considering brining. I have some questions:
1. How much will brining add? I am planning for a 4-5 pound, bone-in, pork rib loin roast.
2. If I do brine, can anyone offer a good recipe for this size/type of roast? The recipe I was planning to follow is this:
- 1 cup brown sugar
- 1 cup kosher salt
- Garlic (about 1 head of garlic cloves, crushed)
- Bay leaves
- Thyme and rosemary sprigs
- Black peppercorns
- 1 gallon of water
And then brine for maybe 3-4 hours? I'm wondering if those amounts are appropriate ... if there should be less salt ... and if the time sounds correct for this size roast.
I'm also planning to put a mixture of fresh rosemary/thyme/garlic/pepper on the pork before roasting. And serving it with roasted apples and onions.
Lastly and not brine related... at what temperature would you remove the pork from the oven? I was thinking 135° ... would that give a final rested (10-15 minutes) of around 145?