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Rack of Pork (pic)

500
500 Posts: 3,184
edited December 2013 in EggHead Forum
Got a Costco rack of pork. It was already "enhanced", so I didn't brine it. It was also frenched, which I didn't like because I wanted that extra rib meat, but that's how they all came unfortunately. It was like $4/#, so that wasn't bad. This one was just over 6#. I rubbed 3 hours ahead of cooking it with a slather of whole grain mustard, and a rub of Dizzy Pig Montreal Steak Seasoning. After I unwrapped it I hit I again with the seasoning, which proved to be a bit heavy handed as it was kind of overly spiced crust but still edible. I foiled the bones so they wouldn't have a burnt look to them. I ran it at 350* indirect plate setter until 145* internal which was about 2 1/4 hours. Pulled it to rest lightly tented with foil for 15 minutes. Sliced and to the table. Sides were whole roasted onions, Egged along side the rack and Brussels Sprouts with onion and bacon and balsamic. I mixed up a side of mustard BBQ sauce on the side. Turned out very good. Next time I'll pull it sooner than 145*. I think it would have been juicier at 138* to 140* but it didn't lack juiciness or flavor. Need to get it again before they are gone for the season. I don't know why this cut isn't offered year round.
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • caliking
    caliking Posts: 19,780
    Nice.  I need to go get some more.  They weren't  frenched in our Costco. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 500
    500 Posts: 3,184
    @caliking, How do like to do your rack? I think I have room for improvement, although everyone liked it, even my picky eaters.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • caliking
    caliking Posts: 19,780
    @500 -  I missed out on these last year,  so i have some catching up to do.  I want to try one with just garlic, salt,  and maybe rosemary.  Did some chops cut from a rack sous vide recently (nearly a disaster).  They were very tasty with Mickey's  coffee rub on them. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks great!  I have done a couple of these and I injected with a maple bourbon concoction and then a glaze.  I got mine at Costco and they were enhanced and frenched, although they didn't cut away quite as much of the rib meat.  There was only about an inch or less of rib bone exposed. 


    Kind of a long post, but I intended to make a glaze but it came out really thin, so I called an audible and injected it some of it, then while cooking added brown sugar/butter to remaining sauce and further reduced until I liked the consistency.  It turned out really good, so I repeated it for xmas dinner ;). 



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

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