Remove pork roasts from refrigerator about an hour before cooking.

Place ribs on a baking sheet with ribs facing each other. Pull roasts together, crossing the ribs.

Tie the ribs together of the two roasts together or use two long skewers stuck through the middle of the roasts to hold them together. 

Prepare glaze by adding maple syrup, to a small pan with garlic, pepper, smoked paprika, kosher salt and rosemary.

Whisk together and cook over medium- high heat. Bring mixture to a boil for 3-5 minutes, whisking often.

Remove from heat and allow to cool slightly.

Cut 1/2 inch slits in tops of roast through the meaty part.

Brush glaze over all sides of roast.

Prepare grill or oven to 300°. 

For the grill: Place over indirect heat and close the lid. Cook for 1 hour and brush with remaining maple glaze. Continue cooking about 1 1/2 hours or until internal temperature reaches 145° for medium and 155° for well done. 

Pecan, hickory or oak will add a delicious smoke flavor to your pork.

For the oven: Bake uncovered for 1 hour. Brush with maple glaze. Continue to cook 1 1/2 hours or until internal temperature reaches 145° for medium - 155° for well done. 

Remove roast to a cutting board and allow to rest 10 minutes before slicing. 

Options for slicing: Cut along the rib bone for boneless loin slices or cut between the ribs for chop slices.