Dry Brine an enhanced Costco rack of pork?

500

I was thinking I need to dry brine with just salt for 4 hours ahead of time the rack of pork cook I'm doing today.  I wanted to hold what little moisture there is in the rack with the salt.  But do I risk over salting because the it is "enhanced" with a 10% solution?

MrCookingNurse

Technically it's already been "brined" wet, but you know that. I prolly wouldn't.

500

I'm also trying to gauge the timing, cause Mrs. 500 always asks me; "When's it gonna be ready?"  I've been lately giving her smart ass answers like 135 degrees.  I'm thinking 275* - 300* dome temp.  Would that be like 2 hours?

SmokeyPitt

500 said:

I'm also trying to gauge the timing, cause Mrs. 500 always asks me; "When's it gonna be ready?"  I've been lately giving her smart ass answers like 135 degrees.  I'm thinking 275* - 300* dome temp.  Would that be like 2 hours?

That is funny I give the exact same answer...or "in another 45 degrees".  I think 2 hours is a good estimate at 300ish.  

BTW- I would probably skip the salt brine.  I think you will find there is plenty of moisture in the rack already so I wouldn't risk over-salting it. 

500

Thanks for the tips.