Crown Roast of Pork
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 the Keg for indirect grilling at 275°F, 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 Keg, and maintain a temperature of 275°F for 5 hours. During the last hour, we scattered some whisky soaked oak chips over the coals.
Slice thickly, 1 rib bone per person.