Charcoal-Grill-Roasted Bone-In Pork Rib Roast
Why This Recipe Works
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.