Meat the DCS Grill

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MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Barbecued Glazed

Pork Roast

SERVES 6

For easier carving, have the butcher remove the tip of the

chine bone and cut the remainder of the chine bone from

between the ribs, a technique called scoring. Look for a

roast with a ¼-inch fat cap; if you end up with a thicker

fat cap, trim it to ¼ inch. For a spicier roast, use the larger

amount of hot sauce.

DID YOU KNOW that the 36" and 48" DCS grills have a

dedicated smoker tray with a direct 3,500 BTU burner

offering a clean, convenient option for grilling enthusiasts?

You can skip making a handmade smoker in step 1 of this

recipe and add wood chips straight to your DCS smoker

tray for low-temperature roasting and smoking your

Barbecued Glazed Pork Roast and more.

1 (4- to 5-pound) blade-end or center-cut bone-in

pork rib roast, chine bone removed

⅓ cup packed brown sugar

1 tablespoon kosher salt

1½ teaspoons pepper

1 teaspoon paprika

½ teaspoon garlic powder

2 cups wood chips

1½ cups ketchup

1½ cups apple juice

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard seeds

1–2 teaspoons hot sauce

1 (13 by 9-inch) disposable aluminum pan

1. Pat roast dry with paper towels. Using sharp knife,

cut ½-inch-deep slits, spaced ½ inch apart, in crosshatch

pattern through fat cap. Combine 1 teaspoon sugar, salt,

pepper, paprika, and garlic powder in small bowl and

rub all over roast, making sure to rub spice mixture into

crosshatch. Wrap roast with plastic wrap and refrigerate for

6 to 24 hours. Just before grilling, soak wood chips in water

for 15 minutes, then drain. Using large piece of heavy-duty

aluminum foil, wrap soaked chips in foil packet and cut

several vent holes in top.

2. Remove cooking grate and place wood chip packet

directly on primary burner. Set grate in place, turn all

burners to high, cover, and heat grill until hot and wood

chips are smoking, about 15 minutes. Leave primary burner

on high and turn o other burner(s).

3. Clean and oil cooking grate. Place roast meat side

up on cooler side of grill, with rib bones facing re. Cook,

covered, until meat registers 90 to 100 degrees, about

1 hour.

4. Meanwhile, whisk ketchup, juice, vinegar,

Worcestershire, mustard seeds, hot sauce, and remaining

sugar in disposable pan until sugar dissolves. Place

disposable pan on grill and transfer roast to disposable pan

with glaze. Spoon glaze over roast. Continue to cook on

cooler side of grill, covered, basting roast with glaze every

15 minutes, until meat registers 140 degrees, 45 minutes

to 1¼ hours.

5. Remove disposable pan from grill; tent roast loosely

with foil and let rest in glaze for 30 minutes. Transfer

roast to carving board and pour glaze into serving vessel,

skimming o fat as needed. (You should have about 2 cups

glaze.) Carve roast in between ribs into thick chops. Serve,

passing glaze separately.