Today I’ve got a real treat for you–a “standing” pork rib roast. Is this the same cut as a beef “standing rib roast”, with the distinction of it oinking instead of mooing? Yes, it is! You can find these also will, on the larger sizes (more ribs) be called “crown roast” (once again, regardless whether beef or pork). The crown roast is sliced and tied in a hoop and they make a very decorative presentation. I, however, want to actually serve bone-in chops, not actually do any table carving.

The rib roast recipe yielded 5 very large and juicy chops. The roast I bought weighed in at just under 4 pounds. You can easily scale up your rub and sauce recipes to make this feed a lot of people. I wouldn’t cook this meat to over 160 degrees and consider it may rise some when resting. I’ve heard many people complain about pork versus beef, because it’s not as juicy or flavorful in their experience. It shocks someone when they’re finally served a piece that missed the sorting bin for the shoe leather plant. Probably Big Beef trumping up some bad PR for old Porky, it turns out people have been overcooking their pork for years. It may be “the other white meat”, but a little pink is ok in my book. Cook it how you’re comfortable though.

But enough of my banter, continue to the recipe…click here!