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Rack o' Pork Suggestions (pics updating as I cook)

r270ba
r270ba Posts: 763
edited January 2013 in EggHead Forum
Cooking my first Rack o' Pork tomorrow for some friends.  

1.  Any ideas on mins/lbs?  
2.  Should I brine (wet/dry/or no)?

Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
Webber Kettle and Webber Summit Gasser
Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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Comments

  • Mama Roneck
    Mama Roneck Posts: 386
    If it's from Costco, it's already brined.  350 indirect to about 140 internal. You can rub it, glaze it, or mangrate it...

    Check out this thread for some ideas
    Mamaroneck
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  • Z_Eggineer
    Z_Eggineer Posts: 576
    If you want your food to taste better, you should use the mangrate.  IDK how else to make it taste good now...
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  • r270ba
    r270ba Posts: 763
    Don't take this the wrong way but that did not answer my question.  Not sure what is going on with Mangrate around here.  Seems like the forum has been flooded with posts about it and I am starting to wonder if they are paying everyone to post about it.

    Even if it is the best thing to happen to grilling, I don't have time to purchase and receive the Mangrate before my cook tomorrow afternoon.

    Soooo....

    How long will it take to cook mins/lbs?  @Mama_Roneck did answer my question about the brine.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • Mama Roneck
    Mama Roneck Posts: 386
    will probably take about 2 hours.  I always cook to temp so can't help with the min/lbs.  I just put a simple rub on them - salt, pepper, garlic, olive oil, etc. Then finish with the glaze of our choice.  A little fruitwood smoke (apple, cherry, whatever) will go a long way on these.   Maybe one or two chunks.

    and Mangrates are just the meme of the moment around here.  Everyone's just having a little fun with 'em.
    Mamaroneck
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  • 1cajuncook
    1cajuncook Posts: 37
    I cooked one last week at 300 dome. They cook quickly so keep an eye on the thermometer. Mine took about 1.5 hours. One of the best thing I've ever egged.
    XL, large and small. Hartwell GA on beautiful Lake Hartwell.
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  • nolaegghead
    nolaegghead Posts: 42,109
    What mama_roneck said. 

    Brining is a technique to keep the moisture level higher when cooking to relatively high temperatures - over 150F.    A rack of pork is basically a loin, which you want to cook medium rare to medium (I like it on the MR side).  it's going to be moist without brining.  You can marinate if you want - overnight if you don't have a lot of acid in your marinade.  Acid (like vinegar, lemon, etc) can denature the meat protein and make it gooey.  Probably not a bid deal with a loin since it's not going to penetrate very much and there's all kinds of fat and bone around most of it.
    ______________________________________________
    I love lamp..
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Mama said there'll be cooks like this,
    There'll be cooks like this Mama said...
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  • njl
    njl Posts: 1,123
    I haven't kept track of the weights...but at 300-350F, figure on 2-3 hours to get to 140-145F.

    OTOH, the ones I'm seeing now in Costco are Kirkland brand (not what they used to sell) and thinner/smaller...so maybe less time.
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  • Boomer
    Boomer Posts: 115
    r270ba said:
    Don't take this the wrong way but that did not answer my question.  Not sure what is going on with Mangrate around here.  Seems like the forum has been flooded with posts about it and I am starting to wonder if they are paying everyone to post about it.

    Even if it is the best thing to happen to grilling, I don't have time to purchase and receive the Mangrate before my cook tomorrow afternoon.

    Soooo....

    How long will it take to cook mins/lbs?  @Mama_Roneck did answer my question about the brine.

    r270ba


    You're gonna do just fine,  Just next time use the mangrates :)

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    njl said:

    I haven't kept track of the weights...but at 300-350F, figure on 2-3 hours to get to 140-145F.

    OTOH, the ones I'm seeing now in Costco are Kirkland brand (not what they used to sell) and thinner/smaller...so maybe less time.

    FYI, they are still either swift or Smithfield pork. Costco just Co-brands the item with the Kirkland brand.
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  • r270ba
    r270ba Posts: 763
    Thanks guys.  Getting ready to fire up the egg in an hour or so.  Last question...If I want to, for the sake of my buddy who wants to see the egg in action, make the cook longer is there a problem cooking indirect 250 for a little longer, glaze it about 120, pull it about 130,  and then maybe reverse searing at the end to 140?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • r270ba
    r270ba Posts: 763
    Getting ready to fire up the egg
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • r270ba
    r270ba Posts: 763
    Pics aren't uploading but DAMN it was good! Will post pics from computer later.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • r270ba
    r270ba Posts: 763
    Here is my cook...

    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Mmm, Mmm good. Looks like pork lollipops.
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  • gte1
    gte1 Posts: 379
    Looks great, hard to go wrong with the rack of pork. I wish they would stock them all year long.
    George
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  • r270ba
    r270ba Posts: 763
    @gte1 can you not buy a bone in pork loin and do the same thing?

    This may have been one of the best meals I have cooked on the egg yet!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • r270ba
    r270ba Posts: 763
    Oh and just for the record...

    That is an apricot chutney that the pork was glazed with and then drizzled with on the plate.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • njl
    njl Posts: 1,123
    Eggcelsior said:
    I haven't kept track of the weights...but at 300-350F, figure on 2-3 hours to get to 140-145F.

    OTOH, the ones I'm seeing now in Costco are Kirkland brand (not what they used to sell) and thinner/smaller...so maybe less time.
    FYI, they are still either swift or Smithfield pork. Costco just Co-brands the item with the Kirkland brand.
    Well, all I can say is when I noticed they were Kirkland brand, the bones were much thinner...like they were using different/smaller pigs.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490

    That looks outstanding!  Looks like you knocked that one out of the park.  Love the presentation.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • calracefan
    calracefan Posts: 669
    Firebox and ring look "virgin"!
    Ova B.
    Fulton MO
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  • 500
    500 Posts: 3,184
    That looks very good. So what temp did you end up going with? I've yet to do one, but my thoughts are since there's a rib in there, it should go low and slow indirect. And why is rack of pork not available year round? I would think a true butcher shop could get it. Is it not available at Sam's or Kroger year round?
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    looks awesome. gott try that soon.
    Keepin' It Weird in The ATX FBTX
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  • gte1
    gte1 Posts: 379
    r270ba said:
    @gte1 can you not buy a bone in pork loin and do the same thing?

    This may have been one of the best meals I have cooked on the egg yet!

    You can, but you need to remove the chine bones which I a little bit of a pain.
    George
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  • thetrim
    thetrim Posts: 11,387
    That is one of the greatest "non-mangrate" cooks I've ever seen on here
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Aviator
    Aviator Posts: 1,757

    Here is my personal 0.02$ :: I like to buy fresh non frozen (cryo packed) stuff from publix or similar for far better outcomes. I have done several comparable grills with costco and sams stuff and they ended up just not TASTING right. This is anecdotal and non scientific and take it for what its worth.

    Membrane or not, my daughter and I have decided on "asking" the butcher @ publix for what we want to cook.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • r270ba
    r270ba Posts: 763

    calracefan said:
    Firebox and ring look "virgin"!
    Yea so this is actually a funny story.  Last weekend I cooked pizzas and for the first time in my life I burned them.  I mean stuck to the pizza stone burned!  I could not figure out what I had done so wrong until I went to fire up the egg this weekend for this cook and I couldn't find my platesetter anywhere.  It quickly knew the reason my pizzas burned...750 degrees and no platesetter :)).  Oh well we all make mistakes right.  The fire had at one point gotten up to about 900 degrees and burned off the inside of the egg.


    thetrim said:
    That is one of the greatest "non-mangrate" cooks I've ever seen on here
    Wow..thanks a lot!


    Aviator said:

    Here is my personal 0.02$ :: I like to buy fresh non frozen (cryo packed) stuff from publix or similar for far better outcomes. I have done several comparable grills with costco and sams stuff and they ended up just not TASTING right. This is anecdotal and non scientific and take it for what its worth.

    Membrane or not, my daughter and I have decided on "asking" the butcher @ publix for what we want to cook.

    Well I can say that, while I would have preferred to brine this myself, the Costco pork was EXCELLENT!  All my guests commented on how we haven't been to a restaurant (and they like to go to some pretty expensive restaurants) with food any better than the pork.  I am also a big fan of Costco meats in general.  I have always felt like they were just as good if not better quality than my Publix meats and a hell of a lot cheaper.

    Just for the record here is an article that will show you how to take a pork loin and make a rack of pork:

    Ron
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • r270ba
    r270ba Posts: 763
    SmokeyPitt said:

    That looks outstanding!  Looks like you knocked that one out of the park.  Love the presentation.

    Thanks and thanks for your help (as well as everyone elses)!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • caliking
    caliking Posts: 19,779
    Makes me want to try this even more. I almost picked one up last week.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • r270ba
    r270ba Posts: 763
    caliking said:

    Makes me want to try this even more. I almost picked one up last week.

    You have to. Super easy and super awesome...wife said it was one of the best meals I have ever cooked.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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