Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Rack Of Pork Winner!

JRWhitee
JRWhitee Posts: 5,678
I cooked a Costco Rack of Pork on the large last night. 350 raised indirect, it took around 2 hours and then rested 30 minutes. I rubbed it with Fat Boy's "Rub" around 11:00am wrapped and into the fridge. Cleaned out he Large Egg and filed it with Rockwood and a couple chunks of Pecan and Cherry. Started the Egg around 3:30 and let the egg stabilize for an hour while I marinated myself with some Kettle One and blue cheese stuffed Olives. Put the rack on at 4:30 and pulled at 6:30 when temp was at 138-143, depends on where you stuck the thermopen....Then grilled some asparagus and had friends over who brought some parmesian crusted brussel sprouts. Pork was very tender and juicy. Winner! Our friends couldn't believe how good it was.
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia

Comments

  • Gman2
    Gman2 Posts: 421
    Wow, that looks great! That is on my list this holiday season!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
  • Grillmagic
    Grillmagic Posts: 1,600

    This looks great and is my favorite cook. I see 8 bones how much did it weigh?

    Charlotte, Michigan XL BGE
  • SGH
    SGH Posts: 28,791
    Looks like a winner to me my friend =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Mikee
    Mikee Posts: 892

    Ribs do look good.


    This is the first time I seen someone do a double cook on ribs. Is this something you always do? Or is this a way to reduce the cook time once guests arrive?

  • Nice cook, bet it tasted awesome
    Large, small, and a mini
  • JRWhitee
    JRWhitee Posts: 5,678
    @Grillmagic
    The Rack weighed almost 7lbs
    Not sure what you mean "double cook" I cooked the whole rack at 4:30pm and we ate at 7:00pm last night. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • DMW
    DMW Posts: 13,832
    Nice! I need to get to Costco and pick one up.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • JRWhitee
    JRWhitee Posts: 5,678
    @DMW
    I highly suggest you do that you won't be disappointed. The first one I got I cut into two bone rib chops and they were just as good if not better. I cooked those direct at 350 for around 45 minutes.
    :D
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • DMW
    DMW Posts: 13,832
    Thanks, I will probably pick up more than one, there's still some room in the deep freezer. :D

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • JRWhitee
    JRWhitee Posts: 5,678
    That is what I did, I still have one left.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Mikee
    Mikee Posts: 892
    Double Cook? You cooked them then put into the fridge. Then cooked them again. Did I miss something?
  • JRWhitee
    JRWhitee Posts: 5,678
    @Mikee
    I rubbed it with Fat Boys "rub" and put it in the refrigerator for 5 hours then cooked it. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • cook861
    cook861 Posts: 872
    Nice meal 
    Trenton ON 1 mbge for now
  • Mikee
    Mikee Posts: 892

    I get it.  Perhaps a better time line would not be as confusing.

    "350 raised indirect, it took around 2 hours and then rested 30 minutes. I rubbed it with Fat Boy's "Rub" around 11:00am wrapped and into the fridge. "

    Did you cook for 2 hours and then rub; and then into the fridge?

  • I have one in the fridge now, so cut it up or cook it whole. Sound like you liked the chops better. I'm guessing you can get more flavor/crust/rub with more surface area and that made a difference.
  • minniemoh
    minniemoh Posts: 2,145
    edited December 2014
    Great looking pig there! I have one of those in my fridge right now. Bought it before the weekend and we were traveling. I'm already looking forward to it!
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • Grillmagic
    Grillmagic Posts: 1,600
    JRWhitee said:
    @Grillmagic
    The Rack weighed almost 7lbs
    Not sure what you mean "double cook" I cooked the whole rack at 4:30pm and we ate at 7:00pm last night. 

    Thanks for the reply, how many people did it feed? 8?  

    Thanks,

    Charlotte, Michigan XL BGE
  • Mickey
    Mickey Posts: 19,669
    Your thoughts; does it freeze well (better to buy a couple and freeze or just wait till you need it and pick one up?). Looks like you have cooked direct and indirect as well as cut two bones and one bone per person (what is preferable)? IS a two bone per person just way two much for most people? Sorry but you and Joan seem to have this figured out (no need to reinvent the wheel).
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • CPARKTX
    CPARKTX Posts: 2,095
    Nice cook, definitely on my bucket list of cooks.
    LBGE & SBGE.  Central Texas.  
  • Looks great - definitely something I'd like to try.
    "I've made a note never to piss you two off." - Stike
  • JRWhitee
    JRWhitee Posts: 5,678
    Mikee said:

    I get it.  Perhaps a better time line would not be as confusing.

    "350 raised indirect, it took around 2 hours and then rested 30 minutes. I rubbed it with Fat Boy's "Rub" around 11:00am wrapped and into the fridge. "

    Did you cook for 2 hours and then rub; and then into the fridge?

    I see what I did, sorry about that. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • JRWhitee
    JRWhitee Posts: 5,678
    Mickey said:
    Your thoughts; does it freeze well (better to buy a couple and freeze or just wait till you need it and pick one up?). Looks like you have cooked direct and indirect as well as cut two bones and one bone per person (what is preferable)? IS a two bone per person just way two much for most people? Sorry but you and Joan seem to have this figured out (no need to reinvent the wheel).
    I think I preferred cutting it into two bone chops and cooking direct because you can control the temp each one will be pulled at. When i cooked the whole thing one end was done but the other thicker end needed a little more time. A few slices of the whole cooked roast (end pieces) were a little drier than the middle. The two bone chop may be too large for some but I think it will cook better that way, you could spit the chop after the cook and serve one chop also. The 2 bone chop was just enough for me.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • JRWhitee
    JRWhitee Posts: 5,678
    @JohnInCarolina
    Thanks, glad your back!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • JRWhitee
    JRWhitee Posts: 5,678
    @CPARKTX
    Thanks.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • tulocay
    tulocay Posts: 1,737
    Looks great. On the list.
    LBGE, Marietta, GA
  • I made it both ways, whole and individual chops, agree with @JRWhitee, prefer the individual chops.
  • Jeepster47
    Jeepster47 Posts: 3,827
    JRWhitee said:
    ... The 2 bone chop was just enough for me.
    After reading this part of your post, I really had to pause. 

    I cut a six pound rack into three two-bone portions ... cooked one portion indirect and the two of us ate part of it for dinner with the rest warmed up for my lunch the next two days.  Geez, you guys are going to both out cook me and out eat me. 

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • JRWhitee
    JRWhitee Posts: 5,678
    JRWhitee said:
    ... The 2 bone chop was just enough for me.
    After reading this part of your post, I really had to pause. 

    I cut a six pound rack into three two-bone portions ... cooked one portion indirect and the two of us ate part of it for dinner with the rest warmed up for my lunch the next two days.  Geez, you guys are going to both out cook me and out eat me. 
    When the food is good I tend to exceed my comfort zone. The wife had the rest of her 2 bone chop for lunch the next day....
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia