1teaspoon cayenne pepperomit or reduce if you don't like spice
STEP 1: BRINE THE PORK
Brine the pork crown roast for 8 to 12 hours
Use a meat injector to inject the meat with brine just prior to smoking it.
OPTION 1: TO BRINE THE MEAT OVERNIGHT:
Combine the brine solution in a large bowl or bucket. Whisk the solution until the salt dissolves completely. Then pour over meat inside an airtight container.
Use a zip-top bag to seal the brine up against the meat, sealing out all the air. If you brine a lot, we recommend getting a Briner Bucket.
OPTION 2: HOW TO INJECT THE PORK CROWN ROAST:
If you don’t have the time to brine the meat overnight, an injection of brine will ensure you end up with flavorful and moist meat. David uses a meat injector to inject the brine solution into the meat, so you will need an injector to do this.
To inject the meat, combine the brine solution in a large bowl. Whisk the solution until the salt dissolves completely. Allow the brine to sit undisturbed for about 5 minutes. This will allow the red crushed pepper flakes to rise to the top, which will keep the meat injector from clogging up.
Submerge the meat injector into the bowl of brine solution. Fill it with the brine solution. If the meat injector clogs, simply push the plunger slightly to release some brine solution. Then pull the plunger back again to continue filling the injector with brine.
Plunge the needle into the meat, while pushing the plunger with a slow and steady force. Withdraw the needle gradually with each plunge.
It’s important to minimize the number of holes you put into the meat. You can do this by angling the needle in 2 or 3 different directions using the same entry point. Continue to inject the meat until the meat cannot hold any more liquid and the brine solution begins to leak from the holes.
STEP 2: TRIM AND SLIT THE RACKS
Remove the pork from the brine solution and pat them completely dry with paper towels.
CLEAN UP THE RIBS – Trim off any excess meat or bits of connective tissue from the bones. (optional)
REMOVE THE SILVERSKIN – The silverskin will not render and should be removed. It can be found under the rack of ribs just like any other rack of pork ribs. Removing the silverskin will not only help the rub penetrate the meat better, but it will also help the crown roast flex and shape up a little better.
SLIT THE RIBS – Make a vertical slit every two bones across the rack about 3-inches long and 1-inch deep. This will make the rack more flexible and easier to form into the crown.
STEP 3: FORM THE “CROWN”
Use a bundt pan to help form the “crown”! Place the racks with the bones out into the bundt pan. Use a piece of string to tie up the two end bones on each side.
Once both ends are secured, lift the two racks out of the bundt pan and place them onto a clean work surface. Use your hands to help shape it into the “crown” shape.
Then use a long piece of string to wrap around the racks at the thickest part, just under the rib bones. Tie it pretty tightly into a circle. You will notice the bones start to bow outward like a crown.
Secure another string around the top portion of the rib bones and one across the bottom to help keep it in shape.
STEP 4: RUB YOUR MEAT
Now generously rub the meat with the dry rub. Make sure to apply the rub all the way around the roast including the inside the top and the bottom.
STEP 5: FOIL CAPS
The crowning jewel of this jaw-dropping presentation is aluminum foil. Tear off small squares of aluminum foil and place them on the ends of the rib bones. They will gently smoke to a golden rose color making it look like gold!
SMOKE THE PORK CROWN ROAST
STEP 1: FIRE UP THE GRILL OR SMOKER
Preheat the grill or smoker to 225 to 250 degrees F.
STEP 2: SMOKE THE PORK CROWN ROAST
When the grill is hot, place the crown roast in the center of the grill and probe it with a probe thermometer, if using.
Place the lid on the grill and bring the temperature back up to 225 to 250 degrees F, using the vents to regulate the temperature.
STEP 3: LOW AND SLOW
Check the temperature of the grill every hour, staying as close to between 225 and 25o degrees F as possible. Resist the temptation to open the lid. Only open if you need to add more charcoal or wood.
STEP 4: TEST FOR DONENESS
After two hours open the lid. Check the temperature of the pork to see where things are. This will give you an idea of how much more time it will take to smoke the meat.
STEP 5: SAUCING THE SMOKED PORK CROWN ROAST
During the last 30–60 minutes of smoking, baste the pork with your favorite barbecue sauce using a brush or mop.
How often and how much sauce is up to you. David normally bastes with a generous amount of barbecue sauce every 20-25 minutes or sauce.
STEP 6: REST THE MEAT
When the meat is done, carefully remove it from the smoker or grill. Place it onto a platter or cutting board. Tent with foil and allow it to rest as you would with grilled or roasted meats.
Rested meat holds on to more of its natural juices. This also keeps your platter or cutting board from flooding with meat juices when you slice into the pork. A good 20-minute rest should do.
STEP 7: SLICING AND SERVING SMOKED PORK CROWN ROAST
First, cut and remove the butcher’s twine from around the smoked pork roast.
Next, slice the pork roast in between the rib bones into slices The pork ribs are naturally about ½ to 1 inch thick. If you want them thicker you could cut them into double-rib portions.
Serve drizzled in extra barbecue sauce or with sauce on the side.
Brining: We have tested this recipe both ways and could not tell any difference in flavor or texture. Really it’s ultimately what you have time for.Pork is done at 145 degrees F. We like our pork well done, so we like the internal temperature somewhere around 160 degrees F.Tips About Temperature: There are a lot of variables that determine how long meat should smoke. As always it is more important to focus on the temperature rather than the time. Smoke the pork until the internal temperature is at least 145 degrees F (medium rare) at a minimum. A 7 to 10-pound pork crown roast typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. Check the meat in several places around the crown with an instant-read thermometer, such as a Thermapen by Thermoworks.
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