How to Smoke a 12 Lb Pork Rib Roast
Smoking meat is a slow process, but the delicious results are worth the wait. The flavor of the meat will be influenced by the type of marinate or rub you choose for your pork rib roast. Flavoring options include a dry rub seasoning or a liquid marinade. Smoking enthusiasts take great pride in developing rubs and marinades. Smoking procedures vary depending on the type of smoker being used. Does this Spark an idea?
Things You'll Need
- 12 lb. pork rib roast
- Marinade, dry rub, or meat seasonings
- Plastic wrap or large zipper-top food bag
- Smoker
- Charcoal
- Lighter fluid
- Matches
- Water tray
Instructions
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Apply the rub, seasoning or marinade the night before. This involves rinsing the meat, patting it dry and then applying a combination of seasonings. Wrap the meat in plastic wrap or seal in a large zipper-top food bag and refrigerate overnight.
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2
Calculate cooking time. The pork roast will smoke for about 12 hours. The general rule of thumb is one hour per pound of roast. However, if you intend to cook two 12 pound pork rib roasts, the cooking time will still be about 12 total hours.
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3
Fill the fuel box of your smoker with charcoal and douse with lighter fluid. Ignite the charcoal with a match or barbecue lighter. It will take about 30 minutes for the charcoal to be ready.
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4
Take the roast out of the refrigerator while you wait for the coals to heat. Placing a room temperature roast into the smoker, as opposed to a cold roast, is preferred.
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Place a drip pan below the meat grill and fill the pan with water. This will serve two purposes. The pan will catch the drippings and the water will add moisture to the smoker.
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Set the meat on the meat grill when the smoker's temperature is around 225 degrees Fahrenheit. Close the lid of the smoker.
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Add a handful of charcoal to your coals every hour (or as needed) to keep the fire going.
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Insert a meat thermometer into the center of the roast, so that the end of the thermometer does not touch a bone. Pull the roast from the smoker when the pork's internal temperature reaches about 180 degrees Fahrenheit. Pork will be slightly pink when smoked. When the proper temperature is reached, take the roast out of the smoker and allow it to rest for about 15 minutes before carving.
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Tips & Warnings
Spray the exterior of pork roast with apple juice every three hours to help add flavor and add moisture.
Wet or dry wood chips can be added to the fuel to enhance the flavor.
