Rack of pork

[Don Hilliard]

I bought a rack of pork at my local warehouse store yesterday. I think any of the normal rubs for pork will work. Any ideas on this? It's not as thick as most butts, so I'm thinking about 6 hours at about 230*. Does that sound about right? This thing weighs about 6 lbs. Thanks in advance.
Don

 

[Chris Allingham]

Don,

If I'm not mistaken, a rack of pork is a section of pork loin with the rib bones still attached. I'd recommend cooking it hotter and faster than pork butt, since it's so lean. Even a temp as high as 325*F with no water in the pan would be OK, just like we do when cooking prime rib on the WSM.

See this post for a discussion on cooking pork loin, or click "search" at the top of the page and search this forum for "pork loin" to find lots of past discussion on the topic.

Good luck,
Chris

 

[Jim Minion]

Don
I believe Chris is right, cook to lower internal temps, say 160?
Jim