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"What's for Dinner Honey?"


Standing Bone in Pork Rib Roast
- from Pete Dickason

If you're tired of dried out pork chops {no offense Mom, they're just hard to cook} this recipe is for you.  This roast kind of looks like the thing that tipped over Fred Flintstone's car, only smaller.  Ask your local butcher to prepare one for you.


1 standing rib roast or crown roast {Crown roast has 13 ribs, the rib roast is usually half of that}
Lots of fresh herbs, Garlic, toasted sesame seeds, lemon peel, sea salt, scallions, rosemary, fennel, sage, hot peppers {if you like 'em}.
Vegetables are optional. {Vegetables are always optional for Pete...}

Combine all of the herbs and spices together in a mixing bowl.  This is a pretty big hunk-o-meat so more flavor is better.
Take handfuls and coat the roast.  the more the better.  After seasoning your roast wrap the whole thing is saran wrap for a couple of hours.  This really injects the flavor into the meat.

Prepare your grill for indirect heat cooking.  The grill temp should be about 325 degrees.  Make sure you have a drip pan to place under the roast on the grill.  When you are ready to cook wrap the bones on the roast with tin foil.  This keeps them from getting too crispy.
Put some sort of liquid in the drip pan.  Water works well.  So does beer.

Grill for about 2 to 2 1/2 hours or until the internal temp of the roast is 160.

Take it off the grill and let it rest for 10 minutes, on a cutting board is fine.  Don't worry, the heat will stay inside and the roast will get juicer. 

Slice between the bones to serve and you will have juicy juicy pork chops with a nice herby crust on what's left of the fat.

-Local Pete