Pork Loin Rib Rack, recipes or techniques please?

Squeezy

Got a nice little 7 bone, 3 1/2 lb. loin rib rack to do. Would appreciate any thoughts on technique, such as pit temp. and internal temp for finish? 

Little Steven

I do them at 250* Unbelievably moist. Pull at 140 and rest

 

Doc_Eggerton

Marinate.

Jameson19

Hey Doc, just curious as to why you put the foil around the wires? 

Pork looks great too....

Richard Fl

Don't know about Doc, but I put the foil around the wires so they do not burn up.
Here is one way to do the roast.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1082741&catid=1

Doc_Eggerton

It allegedly prolongs the life of the wires.

The Cen-Tex Smoker

.......allegedly

Squeezy

I do them at 250* Unbelievably moist. Pull at 140 and rest

 

  I like to rest before too ... usually with a beer! Any guesses as minutes per LB at that temp.?

Little Steven

Probably 25 minutes. Good thing about low and slow is it's hard to under/overcook cause the meat temp rises slowly. Beers don't get in the way so much

 

Squeezy

Amen to that ... so, I should be looking at roughly 90 min. then. I'll plan on 2 to 2 1/2 and I can rest as long as need be ... cheers!

 

Little Steven

Let us know what you think

Squeezy

I will report the results ... not sure if cooking tomorrow or Tues. yet ...

Thanks for the help.