Published May 1, 2011. From Cook's Illustrated.
We chose the loin’s center-cut roast for our bone-in pork rib roast recipe for its great ease of preparation: Because the meat is a single muscle attached along one side to the bones, there was no need to tie the roast for a tidy presentation. Salting the meat extracted much of the pork roast’s liquid, which ensured that our pork roast recipe would produce a deeply browned, crisp crust. Grilling the pork, covered, on the cooler side of a modified two-level fire allowed the meat to cook through slowly by indirect heat without risk of burning the exterior.
If you buy a blade-end roast (sometimes called a “rib-end”), tie it into a uniform shape with kitchen twine at 1-inch intervals; this step is unnecessary with a center-cut roast. For easier carving, ask the butcher to remove the tip of the chine bone and to cut the remainder of the chine bone between the ribs. For instructions on carving the roast, see step-by-step below.
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