National Barbecue Month: A Delicious Pork Rib Roast with Bourbon Pepper Jelly Glaze
Hey guys, it’s National Barbecue Month, so today we’re making a pork rib roast on the rotisserie, and we’re going to finish it with a little bourbon pepper jelly glaze. Let’s do this! When it comes to choosing the right cut of meat for your barbecue, a pork rib roast is an excellent choice. It's tender, juicy, and packed with flavor.
To prepare the rib roast for cooking, there are a few things you'll want to keep in mind. Whenever you pick up your rib roast, ask your butcher to french the bones. This will not only save you time but also make it easier to cook the meat evenly. Additionally, ask them to remove the chine bone, which runs along one side of the roast. You're not going to want to dull your knife on this if you don't have to. By asking for these two things, you'll be able to achieve a more tender and flavorful final product.
Next up, we're going to dry brine the rib roast with a mixture of Kosher salt, black pepper, some garlic powder, a little cayenne, and some Italian herb blend. This is a lot easier than a wet brine, and it will make for a really juicy roast. It's best to season the roast the day before you plan to cook it, as this will give the brine time to work its magic. Putting the roast in the fridge overnight is also a great idea, as this will help the flavors penetrate deeper into the meat.
To truss the roast between each bone, simply thread some kitchen twine through the holes and tie a knot. Odds are one side of the roast is thicker than the other, so this will help it keep a more uniform shape, ensuring that it cooks evenly. Now, on the day of the cook, you'll want to set the rotisserie on the grill so that you can get a feel for where the forks need to be to keep your roast centered over the fire. Secure your roast and let it sit out to get the chill off while you preheat the grill.
I'm going to use a wireless temp probe today, and I'll place that as close as I can get to the center of the roast, without hitting the rotisserie rod. Light a batch of charcoal, and pour it over a bed of unlit coal. Give it a little stir, and close the lid. You want to shoot for a preheat of around 325F degrees. Once the roast is cruising on the grill, wait for 30 minutes before basting. I'm shooting for a final internal temp of 140F degrees, which will give it a window to climb to about 145F while resting.
While the roast is cooking, this is a great time to put together the pepper jelly glaze. Starting with a cup of orange marmalade, follow that with the juice of an orange, and for the heat, I'm using 4 chopped serrano peppers. Just stir that in, and season with a few pinches of kosher salt. To round out the flavor, I'll add 3 tablespoons of apple cider vinegar. Let everything simmer for about 10 minutes, then finish the glaze with the zest of an orange and a generous pour of your favorite bourbon.
As you check in on the roast, always remember to burp your kamado. Just ease the lid up, to allow the air to enter at a controlled volume. By doing this, it helps prevent a flashback fire from catching. At 30 minutes in, the roast has some nice color already, but we still have a little ways to go before we can glaze it.
For this baste, I'm using rendered bacon fat. This is a flavorful way to help the outside get some deep browning, and you'll be left with plenty of bacon to chop up into bits for garnishing the chops. The drippings from the baste will also kick up the fire beneath. Intense heat will help brown the outside of the roast.
I'm using rendered bacon fat because it's a great way to add smoky flavor to the meat. By cooking the bacon in the oven until crispy, you can then render out the fat and use it as a baste for your roast. This is especially good for pork ribs, as it adds a rich, savory flavor that complements the natural sweetness of the meat.
Once the roast has finished cooking, let it rest for a few minutes before slicing. This will allow the juices to redistribute, making the meat even more tender and flavorful. Now, it's time to dig in! The pepper jelly has just the right amount of heat coming from the serrano peppers, while the bacon adds a little smoky saltiness to it. The orange always goes well with bourbon, so it’s a good flavor combo.
As you take your first bite, you'll notice that the flavors all come together seamlessly. The pork is tender and juicy, with just the right amount of spice from the pepper jelly. The bacon adds a rich, savory flavor that complements the natural sweetness of the meat. And let's not forget about the bourbon – it adds a nice depth to the glaze that ties everything together.
Finally, don't forget about garnishes like orange slices and rosemary sprigs. These add a pop of color and freshness to the dish, making each bite feel special and celebratory. So there you have it – a delicious pork rib roast with bourbon pepper jelly glaze that's perfect for National Barbecue Month. We hope you'll give it a shot!