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Rack of Pork


 
Dave Penn

Dave Penn

TVWBB Fan
I did a rack of pork today for dinner. Turned out great. Not terribly smoky, which is what I was after given that this cut of pork has a pretty delicate flavor.

I got the roast at my favorite butcher shop. I had hoped to find one bone-in and french the bones myself, but I couldn't locate one; this one had the rib bones separated and tied underneath the roast. I brined it for 24 hours in a basic salt-sugar brine with 3/4 c. each in a gallon of water. Rubbed it down with John Henry's Lemon Pepper Rub and put it on the smoker at 275 degrees. Took it off just shy of two hours later at 145 degrees and let it rest about 15 minutes.

It was fabulously tender, tasted great and had a nice spicy crust. The girlfriend made a nice caprese salad to go along with it. Nice way to end a weekend.

I've got a zeppelin-sized meatloaf on the smoker now. We'll be using that for sandwiches and lunches this week.

-Dave

Rested and relaxed:
rack-o-pork2-small_zps9abe0dc8.jpg


Pulled off the ribs, sliced, and served:
rack-o-pork3-small_zpsb8f23551.jpg


rack-o-pork4-small_zps497404da.jpg
 
Very nice. I've been into pork loins lately and will butterfly them like a "S", marinate for 24-48 hr, truss, then put on a rotisserie around 300f. Really good eats.
 
Bill Schultz said:
That looks like a fabulous eat, is meat done like that rich with flavor? I have never had it. Looks very tender.
Click to expand...

It was really tender and moist, despite being very fine-grained with no marbling at all. Credit goes to my DigiQ DX2's dead-on meat probe for getting it perfectly done, because this isn't a piece of meat that you can cook by feel or texture. Taste-wise, the outside was kinda bacon-y with some tang from the rub. The inside had a delicate flavor with a nice touch of salt from the brine. It's a keeper. I'll be doing this one again. I may try some garlic and sage in the brine next time to see what that does.
 
Dave;
Thanks for this nice post. I have a pork rib roast in the freezer that I am holding until my Son and his family visit next month. I'll use your cook description as a guide. I'll post the results next month.

Dale53
 
Dave,

That rack of pork is a work of art. Sounds like you gently kissed it with smoke. Superb cook !

Your cutting board. Almost looks like Rhodesian Teak, although the grain has me baffled. (biakiaea is usually has a straight, tight grain)
 
Bob Bass said:
Dave,

That rack of pork is a work of art. Sounds like you gently kissed it with smoke. Superb cook !

Your cutting board. Almost looks like Rhodesian Teak, although the grain has me baffled. (biakiaea is usually has a straight, tight grain)
Click to expand...

Thanks for the kind words, Bob.

You've got a good eye for wood. The cutting board is made of ipe. An amazing wood, grown in South America. So dense it doesn't float, and it's twice as hard as hickory and three times as hard as oak. In my previous career, I worked in operations for a building materials wholesaler that stocked it. We'd occasionally have some product that didn't make grade or got damaged. Like good meat, there's no sense throwing good wood away. I made a number of cutting boards and a handloading workbench top out of some of the scraps. The board in the photo is roughly 12"x18"x1-1/2" and weighs at least 30 pounds. I intended to round-over the edges a bit, but without a specially-cut router bit that would be like shooting a grizzly bear with a BB gun - you're just going to p*$$ it off. ;)
 
Just checked MAPQUEST.
Oyster Bay NY to St. Paul = 19 hours 10 minutes.
If I leave at 10 tonight I can make it for Dinner tomorrow!!
That looks outrageous.
Well done my friend.
 
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