Today I smoked a pork loin rib roast, also known as a "center-cut rob roast"; or a "bone-in loin rib roast"; or a "prime rib or pork". This cut of meat consists of loin meat with baby back ribs attached. You'll mostly likely have to request your butcher to cut one of these for you. Also make sure to request that they remove the chine bone. This roast was about 5 lb and total cook time to hit an internal of 140° was right at 2 hrs at 250°. The glaze I use in this cook is from the book "Serious Barbecue" by Adam Perry Lang. Awseome book w/ tons of great recipes and tips/tricks. Check it out on Amazon here: www.amazon.com/gp/product/B002VPE85A/ref=as_li_ss_tl?ie=UTF8&tag=volleybalus-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002VPE85A The rub I used on the roast is the Mad Hunky "General Purpose Rub" and you can check that out here: www.madhunkymeats.com/html/meatrub.html Blog: bbqbros.net Instagram: instagram.com/bbqbros Facebook: www.facebook.com/BBQBrosBlog Twitter: twitter.com/#!/BBQBrosBlog Pinterest: pinterest.com/bbqbros/

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