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Rack of Pork

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  • HC in SC
    replied
    Wow! Very Impressive. Hope they tasted as good as they look!

    Leave a comment:


  • archer2010
    replied
    SRA, that looks wonderful. How much did it weigh? And how long did it take to reach 145 degrees?

    Leave a comment:


  • Marauderer
    replied
    Oh Yea!! That is a winner for sure.

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  • SwampDonkeyzBBQ
    replied
    Looks excellent!!

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  • Huskee
    replied
    Originally posted by SRA View Post
    Here is the finished product. Came out even better that I thought. Pulled at 145. Super juicy!
    Woot woot! Nicely done.

    Leave a comment:


  • SRA
    replied
    Here is the finished product. Came out even better that I thought. Pulled at 145. Super juicy!Click image for larger version

Name:	cooked rack.JPG
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ID:	34189

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  • Huskee
    commented on 's reply
    Yes, the words in my post above that say "this page" should be red, and it's a clickable link that takes you to the pork cuts page.

  • SRA
    replied
    145, got it. Thanks. BTW which page a third of the way down? Was there supposed to be a link?

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  • Huskee
    replied
    145 for best results. Looks like a crown roast or rib roast, check out this page about 1/3 of the way down.

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  • SRA
    replied
    It's on the PBC. I wasn't really sure how to hang it. I couldn't hang like ribs because the meaty part is too thick so I went in from the two ends through the center of the meat and up and out with the bones hanging down.I placed the thermocouple through the center as well, trying to stay away from the hook as much as possible. I'm probably going to pull it sometime about 150-160 depending. Keeping fingers crossed. Click image for larger version

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ID:	34121

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  • fracmeister
    replied
    125F is going to be a little on the rosy red side I think you might want to look closer to 140. Just me

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  • Mstrub
    replied
    I have done these before, but only a a gas grill. I'm planning to do one on my PBC this holiday season. They are basically a rack of pork chops. They're big just like a prime rib and I think they should be hung and cooked just like a prime rib. Season as you would a pork but and pull when the internal temp reaches 125-130 F and then rest for maybe 20-30 minutes. That's how I would approach it. Any other ideas?

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  • SRA
    replied
    Click image for larger version

Name:	Pork.jpg
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ID:	34108 Looks kinda like this

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  • SRA
    replied
    It has rib bones and what looks like pork chops attached to it or a pork loin.

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  • Jon Solberg
    replied
    Jerod has a good question. Is it ribs? Crown Roast? Antlers? lol

    Leave a comment:

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