Rack Of Pork

[ChuckO]

First and foremost, thanks for all the help in this thread

Post in thread 'Rack Of Pork on the WSK E6'

Yesterday at 5:09 PM

If it’s dry marinade, build a crust with higher cook temp. I’d recco 2 CB’s, one banked left and one banked right. I’d chimney warm a near full chimney and then pour over evenly to each CB.

Cinch down your bottom vent till above the smoke icon. Because your coals are all pre lit this choke down will reduce the heat output.

You’ll probably be at 325/350° dial temp which is fine.

Pull at that 135/137° and tent and rest for 10 minutes before slicing.

If you’re spritzing I’d do ACV, chili flakes and sugar. The chili flakes should be powder from a spice mill. Sweet heat is nice on ROP...

• Brett-EDH

• 

I’m pretty thrilled, this was a good cook, and truth be known, I haven’t had any good cooks on my WSK E6. It ain’t the BBQ, it’s the BBQ’er.

But finally I got a good cook in, and to be honest, it was as good as I could have hoped for!!

I think I finally have my WSK E6 wings

 

[Peter Gallagher]

wow - juicy deliciousness... those are hard to nail - especially while navigating a new grill.. that looks so good!

 

[DanHoo]

looks great Chuck !

 

[Richard S]

Oh yeah! Spectacular! Cheers

 

[JimK]

Nailed it! Looks great, Chuck!

 

[Tim Campbell]

Wow, Chuck. That looks terrific.