Rack of Pork

[John Solak]

Had this rack of pork in the freezer and decided it was time to cook it.

Rubbed with SuckleBusters Hog Waller rub about 6 hours prior to putting it on the grill and then added some black pepper. On the Performer and cooked it at 275-300* with a couple of chunks of maple wood. Also put on a head of garlic for some mashed potatoes.

Pulled at 145* and rested for 20 minutes

Sliced

Served with Garlic,shredded cheese and cream cheese mashed potatoes and green beans.

I have never had this before but it sure won't be the last. My wife really enjoyed it also.

 

[Jeff_B]

WOW there John that looks fantastic

You are posting so great looking dinners!

Thanks and keep them coming

 

[Jim Lampe]

JOHN!!!
Where On Earth Are You Going With All This Great Food You're Cookin' Up??!!
HolyMoley! Everything Is Lookin' Spectacular! WOW!

 

[Chris Mason]

That is gorgeous.

 

[R. Hanson ("Rondo")]

Nice job John...that looks perfect!

 

[G Dechaine]

Great work John.

Not sure if your pictures are keeping me going or causing me despair while I'm away from my grill for three months.

 

[Ed Cardoza]

Dang it John, I just poked a hole in my monitor with a fork. Looks awesome brother.

 

[Gary H. NJ]

Just beautiful John.

 

[Steve Cutchen]

Awesome! Did you French the ribs or did they come that way?

Also, were the green beans oven roasted?

 

[John Solak]

Originally posted by Steve Cutchen:
Awesome! Did you French the ribs or did they come that way?

Also, were the green beans oven roasted?

They were frenched already but poorly. I had to clean it up quite a bit.

The green beans were tossed in a hot hot pan with olive oil and seasoned with some rub and black pepper.

 

[Steve Cutchen]

quote:
Originally posted by Steve Cutchen:
Awesome! Did you French the ribs or did they come that way?

Also, were the green beans oven roasted?


They were frenched already but poorly. I had to clean it up quite a bit.

The green beans were tossed in a hot hot pan with olive oil and seasoned with some rub and black pepper.

I had the same issue with NZ lamb chops that I bought from Sam's. Not only needed a lot of cleanup, but there was a nasty membrane that had to be pulled as well. (Saw a show on Food Network, Mexican Made Easy, where the cook didn't remove this membrane. Yuck!)

On the beans, we do something similar. Toss in olive oil, spread on a sheet pan, season with kosher salt and black pepper... into a 425F oven, top rack 'til they look awesome like yours do. Almost ANY veggie is amazing this way.

 

[JustinL]

Wow, that looks awesome!

 

[Chuck Dugas]

NOW THAT'S WHAT IM TALKING ABOUT!! Nice Job John.