I picked up the back half of a pork loin at the butcher's and had him cut the ribs from the loin meat. I'll save the Loin back ribs for another cook.
I brushed on a heavy coating of pure Ohio maple syrup, dusted with some Little Louie's & sprinkled on some red pepper flakes. The sweet & hint of heat combo is great!
Onto the MAK to catch some Maple smoke at 275°. After 1 hour the temp was bumped up to 325° to finish.
The roast was pulled off when it hit an I.T. of 150° and rested for a few minutes. Can you smell the sweet smokey maple goodness?
Cooked to a nice medium with just a hint of pink, juicy and tender!
Plated.
P.S. If you're wondering about the final temp, remember, the FDA lowered the temp guidelines for whole cuts of pork. If you haven't tried a pork roast cooked to medium, you need to!
