Pork Rib Roast on the Big Green Egg

[@SmokingDadBBQ]

Awesome video Mel. So proud to be the first comment on your first video. Keep it up 👍

[@robertnobles4319]

Why would you take pork to 184? Finished at 140 is perfect

[@yegcarpentry7088]

Amazing work , keep it up

[@dr.enochmetatron6830]

double deadly. master touch. smokin.

[@dr.enochmetatron6830]

looks almost too good to cut into. you've taken a dead piece of meat and resurrected it and elevated it to a new level.
DEADLY !!!

[@karlkrasnowsky3895]

Overcooked.