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Rack Of Pork - From COSTCO
SteveWPBFL
Posts: 1,327
It's kind of like severely pregnant baby backs. Pot-bellied ribs! Prime pork rib!
Anyway, what's the plan? Has anyone done this one and had good success? Turbo-direct? Low/slow/indirect?
Rub would make sense. Cook to an internal temp of what? That seems to be the big question. And how to get there.
Kinda lost on this one and since it's a 'seasonal' cut of meat there isn't much on it here.
Happy Easter Eggin'!!!!
Anyway, what's the plan? Has anyone done this one and had good success? Turbo-direct? Low/slow/indirect?
Rub would make sense. Cook to an internal temp of what? That seems to be the big question. And how to get there.
Kinda lost on this one and since it's a 'seasonal' cut of meat there isn't much on it here.
Happy Easter Eggin'!!!!
Comments
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you said it yourself, it's prime rib which just happens to be pork. a loin roast that just happens to have the bones on it
140-145 internal is low enough to still have some color.
ed egli avea del cul fatto trombetta -Dante -
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Cooked one last weekend. Rub of choice, I place in v-rack sitting on foiled pan right on grid. Cooked at 350-360 to about 135. I placed on raised grid and finished to about 142 then let rest. I used peach and a little hickory.
The best, most moist cut of pork you will ever eat. I don't know why they don't stock these all the time.
GeorgeGeorge -
George, guessing about an hour from on to off the Egg?
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mmmmmmm....those look delicious...oh wait, no they don't. They are invisibleKeepin' It Weird in The ATX FBTX
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