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Bone in Pork Chop Roast (Rack of Pork)

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Mayberry
Mayberry Posts: 750
in EggHead Forum
I bought a little over 8 lbs today with the tenderloin still attached. Cooking for a lunch tomorrow. I'll cook indirect at around 350-375 until 140 internal and then sear and tent. Should I season tonight and put it in the fridge, or will the salt rob the meat of moisture? If so, it might be better to wait until tomorrow morning and season 30 minutes before throwing in the Egg.
Athens, GA
XL BGE, Large BGE and RecTec590
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  • Loosemoose
    Loosemoose Posts: 295
    edited January 2014
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    What did you end up doing and how did they turn out?
    I guess maybe you haven't done them yet.
    Nowhere Indiana
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  • Melhill3
    Melhill3 Posts: 41
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    From what I've read, one either salts well in advance or just before cooking. Dry brining seems to be the best option but only if the pork you are cooking has not already been "enhanced" at the processing plant.
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  • Mayberry
    Mayberry Posts: 750
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    About to throw it on. Responses were understandably slow around midnight last night, so I decided to wait until this morning. Should I maybe sear it first and then cook indirect? I also think I'm going to cut in half before throwing it on. This thing is just about the full grate width.
    Athens, GA
    XL BGE, Large BGE and RecTec590
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