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From America's Test Kitchen Season 12: Time to Grill
Grilling a bulky cut of meat like a pork rib roast may sound difficult, but it’s not. We found that a tender, quick-cooking center-cut rib roast and a simple salt rub were all that we needed for a juicy grilled roast with a thick mahogany crust. We grilled it over indirect heat (on the cooler side of the grill) so it could cook through slowly, adding a single soaked wood chunk for a subtle tinge of smoke flavor. After little more than an hour on the grill, our roast was tender and juicy, with plenty of rich, deep flavor. A fresh orange salsa was the perfect counterpoint to the roast’s richness.
Serves 6 to 8
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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