Rack of Pork

minniemoh

First try at the infamous Costco Rack of Pork. We went to my in-laws for dinner and an evening in the hot tub. We took the rack of pork along (I seasoned with Carolina Seasoning from the Holland Grill Co.) and my father-in-law had his egg all hot and ready to go when we got there. I threw in 4 chunks of hickory and a drip pan on the plate setter, grabbed a beer and jumped in the hot tub with the Maverick monitoring the cook. 

When it hit 110 degrees on the Mav, I brushed on some of @Cen-Tex's honey mustard glaze. I put on one more coat when it hit 130 and pulled it off to rest. I think the smoke and the glaze gave it the dark color.  15 minutes later internal temp was 140 and we cut into the goodness. Super-easy cook and the family said it was the best pork they had ever eaten. I'll take that! (Sorry - forgot plated pics as we had 6 hungry kids and 5 hungry adults)

Thanks for all the tips from the pro's here.

DMW

Nice! I have a very similar cook planned for Sunday.

minniemoh

Thanks @DMW. It was an easier cook than burgers. It had a nice little smoke ring and great moisture. I'm headed to Costco for another one tomorrow. Probably make one for Christmas I think. 

Legume

Beautiful.

johnmitchell

Now wait just a moment....11 hungry mouths to feed..Wow I am sure SGH will have something to say about that Rack...Jokes aside that looks Awesome, and sounds so easy..Off to Costco at sun up. Thanks for sharing..Great post. =D>

jcaspary

Very nice. Need to try this myself.

johnmitchell

I have been thinking about this upcoming cook..Question @minniemoh where did you have the Mav probe and did the whole rack turn out juicy...Thanks..

Sammi

Nice cook, simple and great results. Can't beat that.

AUCE

Gosh....that looks splendid....
Everyday another recipe and idea.shows...I love this place.

JRWhitee

I love the rack of pork, I have another one in the freezer I will pull the next one off at 130 as 140 was too long. Glad you enjoyed it.

Jeepster47

Yep, the Costco rack of pork was one of the best ideas picked up from the forum.  Your cook looks good ... wheres the picture of the cut piece?

Terrebandit

The color is great.

minniemoh

Thanks for all the compliments guys. I really appreciate it. 

@johnmitchell - I put the probe in from the end right through the center of the loin. The Mav probes are quite long so it nearly reached to the center of the roast. As far as juicy, it was incredibly juicy.... every single slice! 

@Jeepster47 - I'm sorry but my father-in-law took the picture on his phone and then he took some video of my commentary (that I didn't know about!) I'll take a plated shot on the next one. As far as the 11 hungry mouths, the kids loved it but they're pretty young and don't eat much yet so we still had one chop left. 

evie1370

I left mine on a little too long at 140 but still delicious. Not as rare as I like it but very moist and delicious. Pork is usually dry...not this one! Another great idea and cook courtesy of the forum!