Made this 3 rib Prime Rib roast on Christmas day, pretty standard roasting procedure, but basting it regularly over the 3 hours really gave it some great flavor. (I had rubbed the roast with butter, truffle oil, fresh pressed garlic, salt & pepper so the bottom picked up some nice juices to baste with. 130 deg. in the middle was nice and rare enough.
But the real treat came the next day: had a chunk of pork belly that I scored on the fat side, placed it on shallow tray on a rack, brought oven back up to 320 (it was 230 from the night before) threw on some fresh cut cherry and apricot branch chunks for smoking and sealed the door up for 7 hours. OK...it was way too long, but I had left to see relatives. Next time, I'll do it for 4 hours, same temp, or 6 hours and no more than 250 deg. It was & is really delicious. I'm going to keep working on perfecting roasted-lightly smoked pork belly.
But the real treat came the next day: had a chunk of pork belly that I scored on the fat side, placed it on shallow tray on a rack, brought oven back up to 320 (it was 230 from the night before) threw on some fresh cut cherry and apricot branch chunks for smoking and sealed the door up for 7 hours. OK...it was way too long, but I had left to see relatives. Next time, I'll do it for 4 hours, same temp, or 6 hours and no more than 250 deg. It was & is really delicious. I'm going to keep working on perfecting roasted-lightly smoked pork belly.
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