What better way to kick off National BBQ Month than with a rib roast on a kamado grill? We asked video producer Paris to do just that with the Joetisserie accessory on her Primo kamado, and she predictably turned a humble rack of pork into a work of art. While any cut of meat slow-cooked over coals is enough to get our mouths watering, Paris took this dish to the next level with an orange pepper jelly glaze that brings a bit of heat in the form of diced serrano peppers. The bourbon-infused, orange glaze also harmonizes perfectly with the saltiness of the bone-in pork loin roast, though our do-it-all video producer thinks other jam flavors (such as strawberry) can work just as well. Then there’s the presentation of the rib roast, which is adorned with more pepper jelly, bacon bits, and rosemary sprigs. Adding orange wedges to the serving tray is the final touch that makes this juicy rack of pork shine during the most important month of the year.
Pork Rib Roast with Bourbon Pepper Jelly Glaze Rotisserie Recipe:
https://www.bbqguys.com/bbq-learning-center/recipes/pork-rib-roast-pepper-jelly?utm_source=youtube&utm_medium=org&utm_species=social-org-content&utm_term=post-recipes&utm_campaign=cid108&utm_content=ribroast-20200502
Shop Primo Ceramic Grills:
https://www.bbqguys.com/bbq-grills-smokers/primo-ceramic-grills?utm_source=youtube&utm_medium=org&utm_species=social-org-product&utm_term=prep-planning&utm_campaign=gsoc240&utm_content=primo-20200502
Shop JoeTisserie:
https://www.bbqguys.com/search?utm_source=youtube&utm_medium=org&utm_species=social-org-product&utm_term=prep-planning&utm_campaign=gsoc240&utm_content=joetisserie-20200502?sstring=joetisserie
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Paris joined BBQGuys as a video producer in 2013, elevating the quality of our videos to new heights with each passing year. Now she’s taking a turn in front of the camera! As an avid outdoorswoman who loves grilling as much as hunting and fishing, it was only a matter of time before Paris started dreaming up recipes of her own.
Featuring: Paris Frederick
Filmed/Produced by: Paris Frederick
Original of the video here
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Video Transcription
Hey guys, it’s National Barbecue Month,
so today to celebrate, we’re making a porkrib roast on the rotisserie, we’re going
to finish it with a little bourbon pepperjelly glaze..Let’s do this!Alright, so whenever you pick up your rib
roast, ask your butcher to french the bones.It’ll also save you time to ask them to
remove the chine bone, which runs along thisside.You’re not going to want to dull your knife
on this if you don’t have to.With this going on the rotisserie, I am going
to leave this fat cap on.But, I do like to score it in a crosshatch
pattern, this will help it render well whileit roasts.Next up, I’ll be dry brining this roast
with a mixture of Kosher salt, black pepper,some garlic powder, a little cayenne and some
italian herb blend.This is a lot easier than a wet brine, and
will make for a really juicy roast.It’s best to season the roast the day before
you plan to cook it.Putting it in the fridge overnight gives the
brine time to work it’s magic.I also like to truss the roast between each
bone.Odds are one side of the roast is thicker,
so this will help it keep a more uniform shape,so that it cooks evenly.Alright, so on the day of the cook, you’ll
want to set the rotisserie on the grill sothat you can get a feel for where the forks
need to be to keep your roast centered overthe fire.Secure your roast and let it sit out to get
the chill off, while you preheat the grill.I’m gonna use a wireless temp probe today,
and i’ll place that as close as I can getto the center of the roast, without hitting
the rotisserie rod.Light a batch of charcoal, and pour it over
a bed of unlit coal.Give it a little stir, and close the lid.You want to shoot for a preheat of around
325F degrees.Once the roast is cruising on the grill, plan
to let it cook for 30 minutes before basting.I am shooting for a final internal temp of
140F degrees, this will give it a window toclimb to about 145F while resting.While it cooks, this is a good time to put
together the pepper jelly glaze.Starting with a cup of orange marmalade.Follow that with the juice of an orange…
and for the heat I’m using 4 chopped serranopeppers.Just stir that in, and season with a few pinches
of kosher salt.To round out the flavor, I’ll add 3 tablespoons
of apple cider vinegar.Let everything simmer for about 10 minutes,
then finish the glaze with the zest of anorange and a generous pour of your favorite
bourbon.When you check in on the roast, always remember
to burp your kamado.Just ease the lid up, to allow the air to
enter at a controlled volume.By doing this, it helps prevent a flashback
fire from catchingAt 30 minutes in, it has some nice color already.We still have a little ways to go, so I’m
not going to glaze it yet because I don’twant the sugar to burn.For this baste, i’m using rendered bacon
fat.This is a flavorful way to help the outside
get some deep browning, and you’ll be leftwith plenty of bacon to chop up into bits
for garnishing the chops.The drippings from the baste will also kick
up the fire beneath.This intense heat will help brown the outside
of the roast.I like to leave the lid up and cook the roast
for about 10 minutes this way.Kick back, sip on a beer and enjoy the view.After it’s browned up for a bit, I like
to hit it with some smoke flavor.Close the lid and dial down the vents to let
it smoke until the internal temp is approaching130F degrees.Once there, it’s time to brush on the pepperjelly
glaze.This roast is looking beautiful.The bourbon orange glaze goes so well with
the saltiness of the pork.You could even get creative and try other
flavors of jam for the glaze, I think strawberrywould be pretty tasty as well.Once the internal temp is right at 140F degrees,
it’s time to pull this from the grill torest for at least 15 minutes.I love the presentation of a bone in roast.This was only like 15 dollars, and it serves
up so elegant for parties.As you can see, cooking on the rotisserie
kept it nice and juicy.I like to reserve about half of the glaze
for serving.That way I can garnish the chops with a spoonful,
and the flavors will really hit you when youtake a bite.And of course, don’t forget about that bacon..This extra salty smokiness really sets everything
off.Some orange slices and rosemary sprigs also
are nice to have on hand for garnish.All that’s left to do is dig in!The pepperjelly has like the perfect amount
of heat coming from the serrano peppers.The bacon adds a little smokey saltiness to
it.The orange always goes well with bourbon,
so it’s a good flavor combo, guys I hopeyou’ll give it a shot.Happy barbecue month!Little piece without the pepperjelly on it..
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