Grilled Bone-In Pork Roast

By á-58

We chose the loin’s center-cut roast for our bone-in pork rib roast recipe for its great ease of preparation: Because the meat is a single muscle attached along one side to the bones, there was no need to tie the roast for a tidy presentation. Salting the meat extracted much of the pork roast’s liquid, which ensured that our pork roast recipe would produce a deeply browned, crisp crust. Grilling the pork, covered, on the cooler side of the grill allowed the meat to cook through slowly by indirect heat without risk of burning the exterior.

Ingredients

• 1 (4- to 5-pound) center-cut rib or blade-end bone-in pork roast, tip of chine bone removed
• 4 teaspoons kosher salt
• 2 cups soaked wood chips, or 1 (3-inch) wood chunk
• 1 1/2 teaspoons ground black pepper

Details

Servings 6
Preparation time 10mins
Cooking time 120mins

Preparation

Step 1

1. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about ¼-inch thickness. Using sharp knife, cut slits in surface fat layer, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Sprinkle roast evenly with salt. Wrap with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.

2a. FOR A CHARCOAL GRILL: One to 2 hours before grilling, submerge wood chips in bowl of water to soak. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes). When top coals are partially covered with ash, pour coals into grill and cover one-third of grill. Place wood chunk on top of coals, set cooking grate in place, cover, and heat until grate is hot and wood is smoking, about 5 minutes.

2b. FOR A GAS GRILL: Place soaked chips in 9-inch disposable aluminum pie plate and set on primary burner of grill (burner that will stay on during grilling). Set cooking grate in place. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s).

3. Place soaked chips in 9-inch disposable aluminum pie plate and set on primary burner of grill (burner that will stay on during grilling). Position cooking grates over burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Scrape grate clean with grill brush.

4. Sprinkle roast evenly with pepper. Place roast on grate with meat near, but not over, primary burner and bones facing away from heat. Open top vents halfway and cover grill, positioning vents over meat. (Initial grill temperature should be about 425 degrees.) Grill roast until instant-read thermometer inserted into thickest part of meat registers 140 degrees, 1¼ to 1½ hours.

5. Transfer roast to carving board, tent loosely with foil, and let rest for 30 minutes (internal temperature should rise to about 150 degrees). Carve into thick slices by cutting between ribs. Serve, passing salsa separately (if using).