Smoked Rack of Pork

Rack of Pork is a cut that is the pork equivalent of beefs prime rib. It has outstanding flavor and can be a real centerpiece for the table during the holidays or for special occasions. You may also see this cut presented as a crown pork roast which is achieved by taking two racks and forming them into a circle then tying the end ribs together. My wife and I have found it to be unmatched in flavor by any cut of chop, loin or tenderloin. This rack is 6.3 lbs which is rather large for this cut.

I will keep the dry rub simple as I will be putting a glaze on the rib roast in the last hour of cooking. I will lightly coat the roast with grape seed oil, put a nice dusting of Head Country rub and cracked black pepper. The dry rub has enough salt to prevent me from adding salt.

I will let the roast sit at room temperature for 20 minutes while the smoker comes up to temperature. We will be cooking at 220-230 degrees. The smoker will be burning lump charcoal and a mix of 70% apple and 30% cherry. This particular smoker requires a split of wood a little larger than a forearm every 30 to 45 minutes to maintain 225 degrees.

The smoker is up to temperature and ready for the rack of pork. While waiting, I have prepared au gratin potatoes to go on the smoker as well. They will be wrapped in foil and will not take on smoke, just heat.

The internal temperature is up to 118 degrees. There has been a lot of publicity from the pork producers stating that pork can now be cooked to 145 degrees internal temperature and be safe for consumption. My wife and I prefer it between 150 and 155 so I will cook it to 150 and it should rise to 155 while resting.

I am making a glaze with 1 cup of Apple juice, 1/4 cup of Spiced Rum, 1/4 cup of Honey and 1/8 cup of Black Cherry Balsamic Vinegar. I will brush it on several times in the last hour of the cook. After two basting's the internal temperature is at 140.

Internal temperature @ 150 and it will rest for 15 minutes.

 

Pinot Noir breathing for dinner. This should be a very good pairing.

I'm very pleased with the end result. Tender, juicy, nice smoke ring and a very nice balance between the smokiness and the glaze.

I will have grilled asparagus and au gratin potatoes as my side dishes. My wife will have broccoli and au gratin potatoes.

It was a beautiful late winter day in the Kansas City area. The temperature reached the low 60's and it was bright and sunny. A perfect day to tend the smoker and enjoy the beginning of spring. I was very pleased with the outcome of the meal and look forward to a leftover chop in the days to come. I hope you enjoyed looking in and I look forward to my next cook.