"Perfect, succulent every time"
comes from starting your roast in a hot oven and then reducing the oven temp to low allowing it to draw in the flavor of a savory rub. The initial cooking phase at first forms a beautiful crust while the internal temp of the meat afterwards slowly rises to a desirable, most perfect and moist slice of tasty goodness.
Roasting Loin Rib Roasts is nothing new in the south, we do it frequently and you might recall at our house we sometimes throw one on the grill from time to time too. We like to treat the pork special either way, as all southerners enjoy their own way of glorifying pork with secret marinades, rubs and sops. I am no exception as I often like to brine pork, no matter the cut, in a tenderizing and flavorful marinade and I will most always use a rub, either dry or wet. Today I am using a dry rub and for extra flavor and moisture retention - a good top layer of thick bacon.
I enjoy using a rib roast, especially a small one with 4 or 5 ribs, with the ribs intact, without having the butcher crack through the chin bones between each rib. This allows a natural rack for the loin roast to rest on while roasting. Slicing away the loin meat from the curved rib bones with exception to the chin area makes it easy to carve at serving time. Some folks like to carve it after it cooks!
Pork Loin Rib Roast with Dry Rub
1 -4 to 6 pound pork rib roast, whole without chin bones cracked
4 or 5 slices thick-cut smoked bacon
Dry Pork Rub
- 4 or 5 slices thick-cut smoked bacon
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons granulated garlic
- 1/2 tablespoon Creole seasoning
- 1 teaspoon dried parsley
- 1/4 teaspoon ground cumin
- 1/4 teaspoon mustard powder
- 1/4 teaspoon celery salt
- 1/8 teaspoon granulated onion
- 1/8 teaspoon chili powder