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Pork Rib Roast with Mustard Sauce

Jamie Purviance

Fuel Type:

  • People

    Serves 6 to 8

  • Prep Time

    30 mins

  • Grilling Time

    1:30 to 2 h

Ingredients
Instructions

the Ingredients

20151023095359 Row Pork 62

Rub

  • Completed step 4 teaspoons kosher salt
  • Completed step 1 tablespoon finely chopped fresh thyme leaves
  • Completed step 1 teaspoon garlic powder
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 1 teaspoon dried thyme
 
  • Completed step 1 pork rib roast, about 6 pounds with 8 ribs, bones frenched

Sauce

  • Completed step ¼ cup whole-grain mustard
  • Completed step ¼ cup mayonnaise
  • Completed step 2 tablespoons plain yogurt
  • Completed step 2 tablespoons sour cream
  • Completed step 1 tablespoon finely chopped fresh chives
  • Completed step 1 teaspoon finely chopped fresh thyme leaves
  • Completed step ⅛ teaspoon kosher salt
  • Completed step ⅛ teaspoon freshly ground black pepper

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Combine the rub ingredients. Season the roast all over with the rub, using more on the meaty parts. Allow the roast to stand at room temperature for 30 minutes before grilling.

    Related Grill Skills

    Chopping Thyme
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F). 
    Prepare the grill for cooking over medium heat (400°F). 
  • Grill the roast over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast reaches 145ºF, 1½ to 2 hours, rotating and turning over every 30 minutes so the roast cooks evenly. Remove the roast from the grill, tent with foil, and let rest for 15 to 30 minutes (the temperature of the roast will rise 5 to 10 degrees during this time).
    Grill the roast over medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast reaches 145ºF, 1½ to 2 hours, rotating and turning over every 30 minutes so the roast cooks evenly. Remove the roast from the grill, tent with foil, and let rest for 15 to 30 minutes (the temperature of the roast will rise 5 to 10 degrees during this time).
  • Meanwhile, whisk the sauce ingredients. Cut the roast into slices and serve warm with the sauce. 

    Related Grill Skills

    Chopping Thyme

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