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Sous Chef
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*.
Things tend to be a little rubbery if roasted thereI must be dyslexic. I always want to read Akorn as Akron! Then I am so confused about how you roast something on the city?
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.