October 18, 2015

Roasted Pork Loin Rib roast with Dry Rub

"Perfect, succulent every time" 

comes from starting your roast in a hot oven and then reducing the oven temp to low allowing it to draw in the flavor of a savory rub. The initial cooking phase at first forms a beautiful crust while the internal temp of the meat afterwards slowly rises to a desirable, most perfect and moist slice of tasty goodness.

Roasting Loin Rib Roasts is nothing new in the south, we do it frequently and you might recall at our house we sometimes throw one on the grill from time to time too. We like to treat the pork special either way, as all southerners enjoy their own way of glorifying pork with secret marinades, rubs and sops. I am no exception as I often like to brine pork, no matter the cut, in a tenderizing and flavorful marinade and I will most always use a rub, either dry or wet. Today I am using a dry rub and for extra flavor and moisture retention - a good top layer of thick bacon.

I enjoy using a rib roast, especially a small one with 4 or 5 ribs, with the ribs intact, without having the butcher crack through the chin bones between each rib. This allows a natural rack for the loin roast to rest on while roasting. Slicing away the loin meat from the curved rib bones with exception to the chin area makes it easy to carve at serving time. Some folks like to carve it after it cooks!

Enjoy!

Pork Loin Rib Roast with Dry Rub


1 -4 to 6 pound pork rib roast, whole without chin bones cracked
4 or 5 slices thick-cut smoked bacon

Dry Pork Rub

Kosher salt
cracked peppercorns
1 tablespoon brown sugar
2 teaspoons paprika
1 1/2 teaspoons granulated garlic
1/2 tablespoon Creole seasoning
1 teaspoon dried parsley
1/4 teaspoon ground cumin
1/4 teaspoon mustard powder
1/4 teaspoon celery salt
1/8 teaspoon granulated onion
1/8 teaspoon chili powder


Allow roast to come to room temperature, about 45 minutes.

Mix together the Dry Pork Rub and coat all sides to the pork loin.


Lay bacon across top of roast.


Place roast in a small roaster or as I did, in an unconventional foil lined baking pan.
Cook in a preheated 450 degrees F oven for 10 minutes, then reduce temperature to 300 and cook for 35 to 45 minutes or until internal temperature reaches 135 degrees F.


Remove, tent with foil and let rest 10 to 15 minutes. If bone-in loin, turn meat on side and carve the loin away from the bone. Remove to serving platter and slice roast at table if desired.

Note: Allowing to rest will allow the final temperature to rise about 5 degrees to 140 which  is perfect for pork.

See Also:
Oven Roasted Pork Loin Roast with Wet Rub 
Grilled Pork Loin Rib Roast - Delta Style

2 comments :

  1. I always love seeing a post from Drick come through because I always want to make everything you post. This one is no exception. Wonderful Autumn food. Pinned.

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  2. This looks wonderful, Drick! You know, the longer I cook, the more I begin to appreciate the virtues of low, slow cooking. Nothing like a gentle simmer or braise or roast to bring out those deep flavors!

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