Cold Smoked Piggy Prime Rib was tender, juicy, and sweet with a “Kiss of Maple Smoke” all through it. This is “Part Two” of our 3 part recipe on Cold Smoking Pork on the Sawtooth Grill. We’ve all seen smoked pork chops in the grocery store. They bring me to tears, cut so small, priced like gold and full of chemicals. My thought, why not make your own? And we’ll show you how to do that one step better on the Sawtooth grill. Today we did a 5 hour cook on our “Piggy Prime Rib”. For those of you wondering just what “Piggy Prime Rib” is, it’s the same cut as beef prime rib, but from pork. Last week showed how to cold smoke some pork chops and Piggy Prime Rib; we did not even fire up our Sawtooth grill because cold smoking is done less than 100 degrees (38c). We seasoned 5 pounds of 2 inch boneless pork loin chops and a 6 pound bone in pork loin with our own “Date Night Butt Rub” and cold smoked them for around 3 hours. Most things don’t pick up any more flavor after 2 hours. We went down to see Juan Carlos at the El Toro Market and told him what I wanted to do and he showed a nice bone in pork loin. He cut the chime bone off and cut between the bones so I could cut it easily for serving.