1 crown roast of pork (12 ribs)
1/4 cup brown sugar
1 teaspoon each thyme, sage, tarragon
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Handful of oak wood chips – soaked
Diffuser Kit or drip pan with water
- Prepare your Broil King Keg for indirect grilling at 135ºC, and fill the diffuser with water.
- Mix together the brown sugar, herbs and spices in a small bowl and rub them all over the roast.
- Place the pork on the Broil King Keg, and maintain a temperature of 135ºC for 5 hours. During the last hour, scatter some whisky soaked oak chips over the coals.
Slice into thick pieces, 1 rib bone per person.