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End of rack of pork season?

I was in my local Costco this morning and they only had 4 cryo'd racks of pork (one with a sell-by date of tomorrow).  They had a few more that had been opened, laced up, seasoned, and placed oven ready in a foil pan.  I took home a cryo'd 6.24lb one.  I hope this isn't the end.  I do have one frozen "for later".

Here it is, bottom view, dried off out of the cryo:


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Here it is again, with the little bit of membrane that was there removed:
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Top view...with the outer layer scored...need to sharpen the boning knife...it was having a hard time doing the job.
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I'd never bothered with this on a ROP before, but I decided to see what I was missing with the lacing:
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Laced up side view...you can see the lacing compresses the rack horizontally, making it a little more round from this view:
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Here it is, fully prepped and wrapped up to go back in the fridge till starting time:
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And after 2 hours indirect at mostly 350ish:
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I covered the glass dish it was in with foil while I got the rest of dinner ready (mashed potatoes and steamed string beans).  I'd pulled it off the egg at 147F IT, and 20 minutes later when I was about to slice it, it had reached 159F.  It may look burnt on the outside, but it's not.  I probably could have pulled it a few degrees earlier, but I had to run out on an errand mid way through the cook, and it finished a little quicker than I'd expected.

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