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Old 10-18-2005, 01:08 PM   #1
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Rack of Pork

anyone ever done a Rack of pork on their smoker.. you know.. the loin with the bones still attached. I am thinking of doing some as a second meat for a lady that wants a thanksgiving dinner catered.

I am thinking I would cook them at 250-275 til they hit 145-150 and then slice between the bones.

Or maybe wrap them around into a Crown roast of pork.

any ideas?

Thanks
Gary
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Old 10-18-2005, 02:13 PM   #2
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Raine,

You should have been at Nelsonville last Saturday. Lamb was the special/
extra category. That lamb looks fantastic.
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Old 10-18-2005, 04:04 PM   #3
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ummmmmm dat look good Raine.... did you add the stuffing after smoking?
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Old 10-18-2005, 04:21 PM   #4
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Gary
I would do rack of pork using same techniques as the prime rib with a higher finish temp aprox 140. I would use the pit temps you suggested so you get an even finish throughout the roast.
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Old 10-18-2005, 10:53 PM   #5
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I do a rack or crown of pork every New Year's. I flavor-brine with a spiced apple juice mix, rub with a paste of garlic and herbes de Provence, start at as high a heat as I can get then immediately let it settle to 325 or so. I pull at 147 and rest it a while well-wrapped.

While the meat is cooking I roast garlic. For sauce I puree the roasted garlic with the rested meat's juices and some heavy cream. This I heat then reduce slightly.

I use a little apple for wood.

I cook for a couple in Ga each New Year's. I first used this approach several years ago and they liked it so much they insist I do the same every year.
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Old 10-18-2005, 10:55 PM   #6
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I do a rack or crown of pork every New Year's.
Where are you gonna be this New Year??? I wanna be there!! =P~
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Old 10-18-2005, 11:00 PM   #7
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At Brookside Hill Estate in Brooks, Ga, southwest of Atlanta. Feel free to come on down. We pretty much eat and drink for three days.
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Old 10-18-2005, 11:02 PM   #8
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That's tempting! Thanks Kev.
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Old 10-18-2005, 11:25 PM   #9
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When you do the rack of pork, what cut of meat do you use? What do you tell the butcher you want?
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Old 10-19-2005, 12:03 AM   #10
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A rack is the rib section of the loin, bones frenched, chine bone removed. To make it into a crown roast you (or the butcher) splits between the ribs to make fashioning the crown easier, but it's worth doing anyway. A rack:
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Old 10-19-2005, 06:11 AM   #11
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Quote:
Originally Posted by K Kruger
I do a rack or crown of pork every New Year's. I flavor-brine with a spiced apple juice mix, rub with a paste of garlic and herbes de Provence, start at as high a heat as I can get then immediately let it settle to 325 or so. I pull at 147 and rest it a while well-wrapped.

While the meat is cooking I roast garlic. For sauce I puree the roasted garlic with the rested meat's juices and some heavy cream. This I heat then reduce slightly.

I use a little apple for wood.

I cook for a couple in Ga each New Year's. I first used this approach several years ago and they liked it so much they insist I do the same every year.
Man Kevin... that sounds great. =P~
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Old 10-19-2005, 07:22 AM   #12
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Kevin I wish you'd post here more often.
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Old 10-19-2005, 08:34 AM   #13
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He told me he didn't like that "DJ" guy.
I'm still trying to whose initials are "D", "J".
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Old 10-19-2005, 11:36 AM   #14
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Funny Finney.

I'm not one for buying already-made herb or spice blends but I make an exception for h de P from Penzey's. They make theirs with lavender in the mix--essential in my book. The paste (h de P and garlic) is also very good for ribs on the rotis (a Susan Z suggestion).

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