- Hey carnivores, welcome back. Today we're going to be doing this. It's a pork rib roast, and we're going to be
doing it on the rotisserie. Some people call this a rib roast, some call it a pork loin with ribs. When we're done, we're going to call it
delicious, stick around. I'll show you how I make it. (upbeat music) Okay, let's jump right in. So we're going to start by
trimming our pork rib roast. Now you notice this is
an eight bone roast. It's pretty meaty. So we've got our eight bones
that are going to be chopped. And we've got kind of a little
turn into a boneless chop here in the end when we slice it. So let's go ahead and
start with the frenching. Now, frenching is a fancy word that just means removing the
meat and fat from the bone. Now, when you've got a bone like this, it's just got a little bit, we're just going to use
the back of the knife. And that is going to
scrape everything down. Okay, now you see this one right here, this has got a ton of meat on it. So we're just going to
have to cut that one down. So we're going to leave the
fat cap on the rib roast here but we are going to score it
because we want to get some of the seasoning down into it. So scoring just means that I'm
going to use a sharp knife. I'm going to cut slits through the fat. I don't want to cut into the
meat but I want to cut down to the meat. And then I'm going to come
back going the other direction. Okay, when we're done, we should have this nice diamond pattern on the roast. So for our next step, I'm going to show you something
I haven't shown you before. Now, you've seen me dry brine meat before but you haven't seen me
dry season meat before. And what we're going
to do is try to create a full flavor profile. This is a thick piece of meat. So unlike a steak where
the salt will get drawn in by itself, we actually want
to give it a little bit more and get more flavor drawn in that way we don't have to inject it. So I'm going to start by just using salt. Okay, we're going to give
the salt about 10 minutes to just absorb into the pork. It's going to pull a little
bit of the moisture out while we're working but while it's sitting, we're going to make a dry rub. Okay, for our dry rub you'll notice the first thing is that I
don't have any salt here. We've already got salt on the pork. We don't need to put any
more salt in the dry rub. So I'm going to take two
tablespoons of dry thyme. A tablespoon of ground black pepper, a tablespoon of granulated garlic. Half of a tablespoon of celery
seeds, just great flavor. And also a teaspoon cumin which
not only has a great taste, but as a lot of really
interesting health benefits, help with digestion. If you're on keto, it actually helps you with sugar management. So some of that stuff might be important. Okay, let's see how our pork is doing. You can see that some of
the moisture is starting to come up, the salt is pulling it out. Don't worry, it's still going to be moist. What happens is the
moisture gets pulled out and then the right amount of
moisture gets pulled back in with the salt and soon to
be with the seasonings. So we're going to go ahead
and season this whole roast. We're going to start with the bottom. Notice I'm working on a baking
sheet with a rack on it. That's so that the air can
get underneath the pork. Now I don't need to use a binder
because we're not going out on the grill right now. And all of this stuff
is going to get pulled in with that salt generated moisture. (bright music) Okay, I've used all of the rub. So that gives you an idea
what an eight-bone roast of the amount of rub
that we want to put on. Now, I'm going to take this and put it in the refrigerator overnight. It's going to sit for 24 hours
until we cook it tomorrow. That salt is going to, like I said, get pulled in all the way to the core. A lot of that spice will get
pulled in closer to the center of the meat. This is going to develop a
really interesting flavor profile and you'll see how it develops tomorrow. I'll be back tomorrow. But of course for you, it'll be about a second and a half. (bell dinging) (rock music) Welcome back to the backyard. If you've been here before, you know, Darth our extra
large Big Green Egg. If you haven't been here before, you should probably
know about the channel. Eat More Vegans is a
channel all about barbecue and grilling meat. So we do grain and grass-fed
beef and pigs and chickens and lamb and goats. And all of them were raised vegan, hence Eat More Vegans. So if that's your kind of thing, hopefully you'll become a subscriber. Really appreciate having you here and hope you're going to
be joining our family. So Darth is set up, he's running at 375 degrees. He's running Fogo Hardwood
Super Premium charcoal with a little bit of apple wood chunks because as you probably know,
pork loves apple, right. And I've got him set up
little bit differently now. I lit him with the grill gun like I usually do from GrillBlazer. He's set up with the
ThermoWorks signals and billows to maintain exactly that temperature, but he doesn't have the plate setter. And there's just air in
between the top and the bottom. And then I've also got a Joetissere which is made by Kamado Joe which allows me to do rotisserie
cooks on my Big Green Egg. And you've got that set up behind me. So let's go ahead and get
this pork rib roast ready to get on the grill. Okay so we've got our pork rib roast here. And as you can see, it looks a little bit moist but it's not. The reason it looks this way is because that salt pulled the moisture out. And then everything got pulled back in, including the salt and the
seasonings into the center of the rib roast except
of course the thyme which was too thick to be
pulled in, in between the pores. So to get this ready to
go on the rotisserie, the first step is going
to be to truss it right. Now trussing just means that we're going to use some butchers
twine to hold it together so that the meat doesn't
come flying off as it turns. So I'm going to start by just
making a quick surgeon's knot. That's just over twice and then secure. Okay and now I'm going to come underneath and between every bone. And I'll pull my string
through and pull it tight. Now our next step, because we've got this
thyme loose on the top is we're just going to spray
this with olive oil. And all of this is, is to hold those spices on
while it starts to cook. Once it gets started and starts to roast, everything will be held on just fine. Okay, now it's time to
put the rotisserie in. So I've got this roughly centered where it's going to go on the grill. So I'm just going to move the
forks here and I'll tighten this one down and then I
want to aim right for under the bones and come
straight through the roast. Okay, and our final step is
I've got a different thermometer than you used to seeing me use. And that's because when
I use the signals or any of the other regular wire
thermometers on a rotisserie, that cord would get caught up. So I actually have a
Bluetooth thermometer here. This is from MEATER. This is a MEATER block. You guys know that I'm into my toys. So everything is connected here. This connects Bluetooth to the block and the block connects
wifi to my home network. So I can literally watch this
and manage it from anywhere that there's internet access. So I'm just going to put
this thermometer as close to the center as I can get
without touching the spit. There you go. Now I'll be able to monitor
the temperature here while it cooks. Let's go ahead and get this on the grill. (rock music) And now we're going to let that turn. We'll come back and check
on it in about a half an hour to baste. It's going to take
probably an hour and a half for this to get to full temperature, but we'll be back here every
half hour while we're cooking. (bell dinging) Okay guys, it's been a half an hour. Are you ready to go and
see what it looks like? Let's take a peak. That is a good looking start to a roast. To baste, you guys remember
the pork belly ribs that I showed you guys how to make? Well, I took some of the fat trimmings, rendered them down and that's
going to be our first baste here 'cause what better to
keep this moist than fat. Now this fat's going to
continue to drip down over the coals, creating
more of this smoke and just an awesome flavor profile. I wish you guys could smell this because it smells incredible. Okay, we'll be back in
another half an hour. (bell dinging) Okay, it's been another half an hour and our total according
to that MEATER app, the pork lion's at about
120 degrees Fahrenheit. So we're getting close. Let's go give it another baste. Okay, it's really
starting to look good now. I'm going to use more of
this Berkshire pork belly fat as a baste here. Okay, it won't be long now. So I'm going to keep an
eye on it from the app and I'll be back when
it's around 135 degrees and we'll be getting
super close at that point. Be right back. (bell dinging) Okay, good news. The MEATER app says that
we are at 135, it's time. Based on what it looked like, I think we need to give it
a little bit extra sear. You guys have been here before. You've seen this. This is the Su-V gun from GrillBlazer. Same people that make
the GrillGun that I use to light the grill. And this is a great tool
that I use for searing when you need a little
bit extra sear on a meat. So let's go ahead and open up the grill, get a sear on it and then
we'll pull our roast off. (hissing flames) Okay, there it is. Perfectly smoked, perfectly seared. I can't wait to taste this but I have to wait because
we have to let it rest for 20 to 25 minutes. So I'm going to wrap it in aluminum foil. Just a tent Just to keep some of that heat and let it cool down gracefully. Sorry about the airplanes. And I'll see you back in the kitchen where we'll slice it
up and give it a taste. (bell dinging) (sexy jazz music) Hey, welcome back to the kitchen. Those of you who've been
here before know Leah, those of you who are new, this
is my awesome daughter, Leah. She is a nine-year-old foodie
and huge critic of my cooking. So hopefully she likes
what we had to taste here. So Leah, I made a pork rib
roast, like a rack of pork. Like you remember that
rack of lamb that we did. It's like that but from
a pig instead of a lamb. And I did it on the rotisserie. So spun around over the fire. - Wow.
- Yeah, it looks delicious. You want to see how it tastes? - [Leah] Yup All right, so which one do you want? - I'll take this piece. - Okay and then do you want
to pick a piece for them? - [Leah] They're big. - Yeah, do you want to
give them the other one that you pulled out? All right, so this one's for you guys. You guys take this one
and I'll take this one and there's no forks, right? We're just going to grab it
by the bone and take a bite. Are you ready? - I don't know, I feel like. - Ready? - Cheers, cheers.
- Cheers. - I should have got us napkins. I mean, you guys can see
super tender, super moist. Easy to take a bite right out of this. It doesn't taste like a pork chop. I thought it was going to, but. - Yeah, it taste like pork
chop and lamb mixed together. - That's a good observation, cool. So, all right, so let's do
real quick Leah likes to do a MTY analysis, very scientific. M Moist.
- Definitely. - Yeah, T Tender. Yeah, all right. And of course, Y Yummy. Okay, so Leah says you
should try this recipe. I hope you enjoyed it. If you like this one, make sure you check out
this one right here, where I actually did pork chops. And I'll put another one
down here in case you've seen that one already. We'll see you next time on Eat More Vegans.
- Eat more vegans.
