Fat Boy Pork Crown Roast

Fat Boy Premium All Purpose Rub
5 garlic cloves, minced
3 Tbsp Fat Boy Apple Cider Honey Mustard
1 Tbsp apple cider vinegar
1 Tbsp brown sugar
fresh sage to taste

Pan Gravy

¼ cup butter
1 tsp fresh sage leaves
2 cloves garlic, minced
¼ cup flour
½ cup white wine
½ cup chicken broth
1 Tbsp fresh parsley, minced
salt and pepper to taste


  1. Special order your crown roast from your butcher and have it trimmed or if you are confident in your skills trim it yourself. Form the ribs into a crown roast and tie off with cooking twine to keep the shape.
  2. Prep your smoker for 225 F.  It is best to also have a water pan in your smoker for this cook to keep the pork from getting dry. Depending on your smoker use pecan pellets, pecan chips or pecan wood chunks.
  3. Season your pork with a healthy dose of Fat Boy Premium All Purpose and allow the pork to rest at room temperature, covered, for one hour.
  4. When the smoker is heated, mix the minced garlic, Fat Boy Apple Cider Honey Mustard, apple cider vinegar, brown sugar and a dash of black pepper in a small bowl. Brush the mixture all over the pork.
  5. Place a digital thermometer along one section of the pork, making sure to not press against the bone, as this will lead to a false reading. Place the crown roast in the smoker and smoke until the roast reaches 145 degrees Fahrenheit internal temperature.
  6. Next we will want to finish the roast at a higher temperature to give it additional texture.  We recommend a reverse sear technique using a charcoal grill at 400 degrees for about 5 minutes.  You may also increase the temperature in your pellet grill or drum smoker.  You may also sear on a gas grill, however this is not our first choice.
  7. Meanwhile, make the pan gravy. In a large skillet over medium heat, melt 1 Tbs of the butter and add any reserved drippings from the resting crown roast. Fry the sage until crispy. Add the minced garlic and cook for 30 seconds. Add the remaining butter and melt. Sift the flour over the melted butter and mix to combine, cooking about 30 seconds. Slowly whisk in the wine, making sure the flour doesn’t lump. Add in the broth and bring to a boil. Reduce heat to a simmer, whisking constantly, and allow to thicken, about 5 minutes. Add in the fresh minced parsley and season with salt and pepper.
  8. Place the crown roast on a serving platter and garnish with fresh sage. Slice at each rib bone and serve, removing any cooking twine as needed. Serve the pan gravy on the side.