Whiskey, Honey, Grainy Mustard Standing Rib Pork Roast
Recipe created by Rusty Johnson of Rusty's BBQ Facebook: Rusty's BBQ Instagram/Twitter: rustys_bbq
- 1 Johnston’s Five Bone Standing Rib Pork Roast bones cleaned (not quite frenched completely)
- 1 1/2 cups whiskey (don’t worry, just get the cheap stuff)
- 1/2 cup honey
- 2 sprigs fresh rosemary finely chopped
- 3 cloves fresh garlic finely minced
- 1/4 cup grainy mustard seed mustard
- 2 tsp + 1 Tbsp salt
- 1 tsp + 1 Tbsp coarse ground pepper
- 2 Tbsp butter
- 1 Tbsp olive oil
- In a small sauce pot, heat butter and garlic until garlic becomes translucent.
- Add rosemary and cook for an additional minute.
- Pour in whiskey and cook on medium hot until whiskey is reduced by half.
- Pour in honey, mustard, 2 teaspoons salt, 1 teaspoon coarse ground pepper and continue to cook for another 3 minutes.
- Take the pork roast and spread 1 tablespoon olive oil equally over the outside.
- Season with 1 tablespoon of salt and 1 tablespoon coarse ground pepper.
- Let the roast sit for 30 minutes on the counter before cooking.
- Set up your BBQ for indirect cooking (turn on one side of the BBQ so you can cook your meat without it directly above the flames. The hot side should be set to high).
- Take roast to the hot side of your grill and sear the outside for 2 minutes per side. Rotate and roll the meat to equally brown the outside.
- After five minutes, move roast to the indirect side. Place roast on a rack and let it hover above a pan to collect the dripping juices.
- Cook the meat at approximately 275°F for 1.5 to 2 hours until the center of the meat reaches 140°F.
- Take a small amount of the glaze and mop the outside, equally covering the entire roast
- Once glazed, let pork continue cooking until internal temperate measures 145°F.
- Take roast off and apply one more light coat of glaze.
- Let roast stand for 15 minutes before slicing.
- Take reserved drippings and add them to the remaining sauce, heating it on the stove. Keep it heated until you serve.
- Slice roast into chops, one slice per bone.
- Serve chops on a platter with sauce drizzled to top with extra sauce on the side.