Smoked pork rib roast

This easy recipe with a delicious, and bold presentation, was a winner on our Holiday table. Cook it anytime you want to enjoy a cut of true pastured pork that will knock the socks off your family and friends! Just a few simple steps and you can make it yourself.

1. 3 days before cooking, remove the roast from your freezer and defrost under refrigeration. Make sure it is quality pork, raised clean on diverse pasture. It makes a huge difference!
2. 1-2 days before cooking, liberally rub roast in kosher salt and place in refrigerator.
3. 5 hours before serving, place garlic, oranges (1 orange peeled), cane sugar, mustard, and pepper in a food processor and process into a smooth paste. If it is too thick, just ad a bit of water to desired consistency. 
4. Remove roast from the fridge, dust off excess salt and cover in orange paste saving 1/2 cup back for final glaze. 
5. Preheat smoker or propane grill to 250. For propane grill set up for indirect cooking with pellets in a foil pouch on the burner tube as seen in this video
6. Place roast on grill and monitor temperature. 
7. When the roast is at approx. 130F internal (approx. 3-4 hours depending on outside weather conditions). mix the remaining paste with 1/2 cup maple syrup. Spread over meat and raise the temp of your grill to 400F. In another 30 minutes, it should be getting a nice glaze with the maple syrup caramelizing in spots. 
8. When internal temp is 140F, remove from grill, cover with foil and let rest. The temp will rise internal by another 5-10 degrees. 
9. After resting for an hour or more (Depending on how good your timing is before the meal, mine rested for 2.5 hours and was great), slice roast between ribs and plate. 
10. Of course this is when you can dig in to your creation and enjoy a cut that I rate higher than holiday prime rib. Try it. I think you will know what I am talking about!