I grabbed one of these a while back after going ga-ga for the beef version. Who has cooked one and what are your tips? Without hearing from you all, I was planning on doing a reverse-sear method. My main questions are: 1.) would my typical process of 24-hours salted in the fridge make sense here, or will I make a ham, and 2.) what would be target temps (pulling from oven, and final target after the sear)? I like some pink in my pork but, like the beef ribcap roast, I would imagine going past where I’d normally pull a steak or chop because of all that amazing marbling.
I’ve been told by someone who has cooked quite a few of these that you first sear and then in the oven at 350-375 until an IT of 132, pull it and let it rest for 10-15 min. I mistakenly reverse seared it last time, allowing the IT to carry well beyond 140.
If you sear it and then cook, you can get precise finishing temps.
If you reverse sear it your finishing temp won’t be as precise.
Thanks to you all, this was a success and a cut that I will DEFINITELY buy again. I didn’t pre-salt, but dried it out in the fridge on a rack. I pulled it out to warm it up for about an hour, then into a 225 oven. I pulled it at 135 and then went to cast iron to sear. I didn’t take a temp after the sear, but it turned out great. It looks more pink in these pics than it really was. It was absolutely delicious with only S&P, but I think I’ll do a rub next time. However, I’m curious how you avoid burning your spices when searing. Anyway, here was the product: