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Boneless Pork Rib Roast - slow roasting - need help


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Boneless Pork Rib Roast - slow roasting - need help

TheFoodEater | Dec 9, 2012 09:38 AM

I need a little help. I have a small 1.8 pound boneless pork rib roast. Here is what I've done so far. I made a brine with pineapple, mango juice, salt, bay leaf, water and peppercorns. Soaked it 8 hours. Then I dried it, made little cuts in it, and stuffed some garlic in there. Then I browned it, and I just put it in the oven at 275 fat side up. Planning on slow cooking it 2 1/2 hours, resting a half hour.

Is my pork gonna be edible? Am I cooking it to high? I need to serve it in 3 hours, so I'd rather adjust the temp then the cook time, or let it rest in a cool oven. Can I let it rest in the oven at 150 or so until it's time to serve it if it gets done early? Is 275 too hot for 2 1/2 hours cook time?

Normally I could just wing it with a thermometer but my thermometer is broken and I forgot to replace it, so I'm kind of uncertain about how to proceed.

Any advice?

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