Rack of Pork

Gary in VA · 10-18-2005, 12:08 PM

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

Kloset BBQR · 10-18-2005, 01:13 PM

Raine,

You should have been at Nelsonville last Saturday. Lamb was the special/
extra category. That lamb looks fantastic.

Gary in VA · 10-18-2005, 03:04 PM

ummmmmm dat look good Raine.... did you add the stuffing after smoking?

jminion · 10-18-2005, 03:21 PM

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.
Jim

K Kruger · 10-18-2005, 09:53 PM

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.

10-18-2005, 09:55 PM

Quote:

Originally Posted by K Kruger

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~

K Kruger · 10-18-2005, 10:00 PM

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.

10-18-2005, 10:02 PM

That's tempting! Thanks Kev.

Griff · 10-18-2005, 10:25 PM

When you do the rack of pork, what cut of meat do you use? What do you tell the butcher you want?

K Kruger · 10-18-2005, 11:03 PM

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:

Finney · 10-19-2005, 05:11 AM

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~

Captain Morgan · 10-19-2005, 06:22 AM

Kevin I wish you'd post here more often.

Finney · 10-19-2005, 07:34 AM

He told me he didn't like that "DJ" guy.
I'm still trying to whose initials are "D", "J".

K Kruger · 10-19-2005, 10:36 AM

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).

Quote:

Fat people are harder to kidnap.

Now that is funny!