Mike-GA
TVWBB Super Fan
Rack of Pork... the perfect excuse to break out my Mini WSM. After seeing the awesome Rack of Pork Rib Roast that @DanHoo cooked on his 22" Rotisserie set-up, I knew I had to try it. I adapted it to smoke on my Mini WSM.
Finished Rack of Pork Rib Roast: Pulled at 153°F to be Medium since my wife doesn't like pink pork (Medium-Rare would have been at 145°F). Tented under aluminum foil for about 15 mins before slicing.
Cooking on Mini WSM
Initial Setup: Kingsford briquettes with 2 chunks of Apple Wood. Water pan inside with pizza stone as diffuser. Had to add more coal & 1 chunk of wood after first hour because I had trouble getting up to my target temp.
Ingredients: Simple. Rack of Ribs from Costco. Sprinkled with Coarse Black Pepper, Garlic Powder, & Onion Powder. No salt added since meat was already brined in package. Monitored internal and external temps remotely with ThermoPro TempSpike.
Almost Done: Cooked between 225°F to 275°F for about 2.5 hrs.
Plated: Turned out very moist and tender. I made it a little too heavy on smoke flavor per family... but I liked it.
Learnings: Next time I'll wrap ends of bone with foil so they don't get too dark. Also, I'll carve the meat further down on bone to expose bone for better presentation and to shape meat more uniformly for slightly more even cook.
Finished Rack of Pork Rib Roast: Pulled at 153°F to be Medium since my wife doesn't like pink pork (Medium-Rare would have been at 145°F). Tented under aluminum foil for about 15 mins before slicing.
Cooking on Mini WSM
Initial Setup: Kingsford briquettes with 2 chunks of Apple Wood. Water pan inside with pizza stone as diffuser. Had to add more coal & 1 chunk of wood after first hour because I had trouble getting up to my target temp.
Ingredients: Simple. Rack of Ribs from Costco. Sprinkled with Coarse Black Pepper, Garlic Powder, & Onion Powder. No salt added since meat was already brined in package. Monitored internal and external temps remotely with ThermoPro TempSpike.
Almost Done: Cooked between 225°F to 275°F for about 2.5 hrs.
Plated: Turned out very moist and tender. I made it a little too heavy on smoke flavor per family... but I liked it.
Learnings: Next time I'll wrap ends of bone with foil so they don't get too dark. Also, I'll carve the meat further down on bone to expose bone for better presentation and to shape meat more uniformly for slightly more even cook.
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