Rack of pork

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Had this rack of pork in the freezer and decided it was time to cook it.

Rubbed with SuckleBusters Hog Waller rub about 6 hours prior to putting it on the grill and then added some black pepper. On the Performer and cooked it at 275-300* with a couple of chunks of maple wood. Also put on a head of garlic for some mashed potatoes.
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Pulled at 145* and rested for 20 minutes
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Sliced
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Served with Garlic,shredded cheese and cream cheese mashed potatoes and green beans.
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I have never had this before but it sure won't be the last. My wife really enjoyed it also.
 
Do look good. Neva seen that cut before that I can recollect anyway. We normally get the loin and the ribs as separate units. Sorta like they do not allow full shoulders in this part o the world.

bigwheel
 

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