This smoked pork rib roast is bold, smoky, and packed with deep flavors, complemented by a vibrant spicy golden berry mango chutney that adds just the right amount of heat and brightness. Whether you’re looking for a gourmet-style BBQ dish or something new to try, this fusion of flavors delivers on every level.
Ingredients
For the Pork Rib Roast
1 bone-in pork rib roast (5 lbs)
2 tbsp olive oil
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp ancho chili powder
1 tsp cayenne pepper
1 tsp mustard powder
1 tsp Mexican oregano
For the Basting Butter
½ cup butter, melted
6-7 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp honey
1 tbsp apple cider vinegar
For the Spicy Golden Berry Mango Chutney
1 ripe mango, diced
1½ cups golden berries, halved
3 Fresno chilies, minced
½ small red onion, finely diced
¼ cup fresh cilantro, chopped
Juice of 1 lime
1 tbsp avocado oil (or olive oil)
1 tbsp turmeric (for color and earthy depth)
Optional: 1 tbsp sugar or honey (for extra sweetness)
Instructions
1. Dry Brine the Pork Rib Roast (Overnight)
Pat the pork rib roast dry with paper towels.
Coat all sides with olive oil.
In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, ancho chili powder, cayenne, mustard powder, and Mexican oregano.
Rub generously onto the pork roast.
Let it dry brine in the fridge uncovered overnight (or at least 4 hours).
2. Smoke the Pork Rib Roast
Preheat the smoker to 245°F using applewood or cherrywood.
Place the pork rib roast bone-side down in the smoker.
Smoke for 3.5 hours or until internal temperature reaches 130-135°F.
Every 30-40 minutes, baste the roast with the butter mixture (melted butter, minced garlic, rosemary, honey, and apple cider vinegar).
Once at 130-135°F, increase smoker temperature to 400°F and sear for 10-15 minutes until the internal temp reaches 140-145°F.
Remove and rest for 15 minutes, loosely covered, before slicing.
3. Smoke the Mango & Golden Berries
Place diced mango and halved golden berries on a grill-safe tray.
Smoke at 225°F for 30-45 minutes until slightly softened and infused with smoke.
4. Make the Chutney
In a blender, combine lime juice, garlic, Fresno chilies, cilantro, avocado oil, turmeric, and a pinch of salt.
Blend until smooth.
Add the smoked mango and golden berries and pulse a few times to keep some texture.
Adjust salt, spice, and sweetness as needed.
5. Serve & Plate
Slice the rested pork rib roast into thick, juicy chops.
Spoon a generous amount of spicy golden berry mango chutney over the top.
Garnish with extra cilantro and fresh lime wedges.
Serve with grilled vegetables, roasted potatoes, or a smoky side dish.
Music:
“Allegro” – Emmit Fenn
“We Cruisin’ ” – Otis McDonald
“Never Play” – Jeremy Blake
“Street Rhapsody” – DJ Freedom
1 Comment
My kind of chops! I bet they are tasty