new cut-for me

Borders

I walked into my local meat market, not knowing what I was cooking for dinner, and not knowing what lie ahead of me. I strolled past the seafood, the chicken, the beef. Then on to the lamb and pork. Chops? Maybe. Ribs? Probably.[p]Then, there in the front of the glass, was the most spectacular piece meat I'd ever laid eyes on. It was not unlike the night I first laid eyes on my bride at that party 22 years ago. Lust at first sight.[p]Even though I'd never even heard of a center cut rack of pork, there was no doubt that baby was comin' home for dinner! Price? Irrelevant.(Actually reasonable though)[p]Here it is in the indirect set up, drip pan full of water, apples and oranges:

[p]And after 3 hours@250 and 1 hour@300[p]
[p]Scott

djm5x9

Borders:[p]I see this cut periodically on the caviar side of town. It does not seem to sell well and this particular market reduces meat fast (no continued re-labeling) and that is when I purchase the entire inventory. Nice, lean cut best when pulled just above 140º and allowed to rest rising a few more degrees. I like it marinated Greek style.
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Borders

djm5x9,
I'll try your method next time. Sounds good.

djm5x9

Borders:[p]While you are experimenting, try cooking it direct on an elevated grill at about 350º dome.
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QBabe

djm5x9,[p]That's exactly how we did the one we found for New Years...it turned out wonderfully![p][p][p]Tonia[p]

Lawn Ranger

Borders,
Hope it tasted as good as it looks. BTW, your done. Ship Monday.[p]Mike

Borders

Lawn Ranger, Sweet. I'll be standing by the mailbox.

Unknown

Borders,[p]just looking through the website for the first time in a few yrs, wondering where you got the indirect cooking grid in your photos

Borders

fred, That's a BGE product called a Plate setter. I got mine in Tampa at the Outdoor Kitchen Store. You can probably order one from them or BGE IF you flip it over, it's a good spot to put a pizza stone.