Rack of Pork


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
Picked up this 8-bone at Costco, haven't cooked one in way too long. I'm trying to pick which method of the 3 attached, or any other suggestions. Probably BBQ it the weekend after Thanksgiving

I lean towards the Roasted Garlic cook, but that's a method I often go to with most roasts
 

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I did rotisserie cook with one recently and it was fantastic. I cut a couple of steaks off it and froze them for later. (edit) cut them off before cooking(/edit)

simple rub with black pepper, garlic powder and onion powder

I read somewhere to not add any salt to the rub since they are in a solution with salt in it, and that was great advice.

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It turned out perfect IMO
 
DanHoo said:
I did rotisserie cook with one recently and it was fantastic. I cut a couple of steaks off it and froze them for later. (edit) cut them off before cooking(/edit)

simple rub with black pepper, garlic powder and onion powder

I read somewhere to not add any salt to a rub these since they are in a solution with salt in it, and that was great advice.

It turned out perfect IMO
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Yep, these are best done with less “fuss” in my opinion as well.IMG_0882.jpeg
Roasted beets are optional but around here, highly desirable!
 
I've got 1 or 2 in the freezer. I did one this past summer and I used Big Z and frankly while it tasted good I ruined it texturally
 
That rack of pork looks amazing! I agree, the Roasted Garlic Herb method is always a winner, especially if you’re looking for that rich, savory flavor. It’s a classic for a reason! The rotisserie option sounds like it could give you a fantastic crispy exterior while keeping it juicy inside, though. The pepper jelly glaze could add an awesome sweet and spicy twist, too perfect if you want something a bit different.
 
I just picked up a couple racks at Costco last night. My wife is allergic to turkey, so we're going a different route this year. I'm about 95% sure I'm going to roast them in my WSM (high heat no water pan, chunk or two of apple wood), but there is still a chance I'll grab some beef short ribs instead. Either way, it'll be tasty and I'm looking forward to my first rack of pork cook!
 
Rick P said:
What is "Big Z" and how did it ruin the texture?
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My large Z Grills pellet grill. I used too low a temp for too long a time which caused it to dry out. But, not over cook. The way a pellet grill cooks moving a lot of air with a fan (kinda like a convection oven). I should have done it for a much shorter time and boosted the temps up sooner in the cycle.
 
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