This roast has potential to be great.
10/22/2016
When the Pork Shoulder Competition Trimmed meat came off the Weber today there was still a couple hours of charcoal to burn. So, we had defrosted the 5″ long, 3-rib pork roast and decided to throw it on. 
Cold from the refer we removed it from the vac sealed bag, removed the silver skin, and rubbed in separately and liberally with:
- Yellow mustard then:
- granulated garlic
- cracked black pepper
- broken rosemary and
- thyme
3:30 – Put it on the Weber at 225 after the butt was pulled and the coals stoked with a new pecan chunk.
4:30 – The grate temp is steady at 225.
6:00 – Grate temp is 242 and TBS. IT is 242.
7:30 – IT is 168. Wrapped and put into convection over at 300.
7:50 – It is 167 and grate is 197. Pulled and wrapped in alum foil to cool and when reheated Mary says it will be fine.
10/26/2016 – Reheated in oven at 275 wrapped on top and side in foil and sitting on 1/4 sheet pan. Cut into three chops and it was good. Not to die for but good. A spicier rub might have helped along with misting it or maybe bacon wrapped.
