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
OTHER EQUIPMENT
Diffuser Kit or drip pan with water
Instructions
Prepare your Broil King Keg for indirect grilling at 135ºC, 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 Broil King Keg, and maintain a temperature of 135ºC for 5 hours. During the last hour, scatter some whisky soaked oak chips over the coals.
