Smoked Rack of Pork
Smoked Rack of Pork
Ingredients
- 1 Rack of Pork
- 1/4 Cup Stone Ground Mustard
- 1/4 Cup Your Favorite BBQ Rub
Instructions
- Preheat your oven or smoker to 275 degrees F
- Remove the membrane from the back of the rib bones
- Apply a generous layer of the mustard to each side of the pork
- Apply an even layer of the your favorite BBQ rub to the pork, on top of the mustard
- Place the pork directly on the cooking grate, and let it smoke until the pork reaches an internal temperature of 145 degrees F
- Remove the pork from heat, and let rest on a cookie sheet or cutting board under a tent of foil for about 15-20 minutes
- Slice, and enjoy!
Smoked Rack of Pork
Rack of pork is a classic holiday dish. Sometimes referred to as the pork crown roast, the rack of pork is basically just the pork loin still attached to the rack of baby back ribs. One of my favorite parts of the dish is that I can enjoy a great baby back rib, along with the delicious pork loin. It’s the best of both worlds.
Another great benefit is how easy it is to cook. It doesn’t take any magical techniques, or lengthy process. Just season it up, smoke it until it reaches 145 degrees F, and enjoy. There are other techniques you can use to prepare this cut, but the simple rack of pork on the smoker is one of my favorites.
If you’re looking to step up your holiday cooking, or family gathering game, this is a great dish to start things off. Pork is easy to cook, and delicious. Pork loin is frequently seen as a cut that can overcook easily. Removing it from the smoker at just the right time will help it maintain its moisture levels. If you overcook it, it can easily dry out.
Internal temperature is a huge part of this method. Find yourself a great instant read thermometer, and see how great you can do with a simple cut of pork like this. Enjoy!