* Have your butcher remove the chine bone from the roast, make 1/2-inch-deep incisions through the bone between the ribs and "french" the bones (scrape them clean of fat and gristle).

1. CURE THE PORK: Steep the orange pekoe tea bags in the boiling water until the tea is very strong, about 8 minutes. Remove the tea bags and stir in the sugar, salt and cider vinegar until the sugar and salt are dissolved. Pour the tea in a large bowl, add the lemons and 2 quarts of ice water and let the tea cool completely. Add the pork roast; it should be entirely submerged in the brine. Cover the bowl with plastic wrap and refrigerate for 2 days.

2. MAKE THE SWEET TEA RUB: Combine all of the ingredients in

a small bowl. Remove the pork from the brine and pat dry. Set

the roast, meaty side up, on a rack in a roast pan and generally

coat with the sweet tea rub. Let the roast stand at room temperature until it is no longer cold, about an hour.

3. Preheat the oven to 375¼F. Roast the pork in the lower third

of the oven for about 1 hour and 10 minutes or until an instant

read thermometer inserted in the center of the roast registers 135¼. Let the pork rest for 15 minutes. Carve the roast by

cutting between the bones. Arrange on a large platter and serve.

SERVES 8.