This looks amazing, but how do you prepare it to get the ribs and the loin both right, or is that possible?
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Pork Rib Rack-how to cook?
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Club Member
- Dec 2018
- 2836
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Look on youtube for "Candle Roast" or "Crown Roast"
Basically if you want to cook on the pit, I would reverse sear it - heat slowly at 225 degrees to about 130-135 then sear it. IT should be about 145 degrees. Or do like a traditional prime rib, sear hot then drop the temperature to finish it.Last edited by 58limited; December 11, 2021, 05:41 PM.
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Club Member
- Dec 2018
- 2836
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
It should all come together at once unless you want to remove the ribs. Here is AR's crown roast method: https://amazingribs.com/tested-recip...k-crown-roast/
You probably need more ribs to make into a crown roast. My parents made this for Christmas for several years, usually they would order a 12-20 bone crown roast. They used an apricot glaze.Last edited by 58limited; December 11, 2021, 05:49 PM.
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Club Member
- Mar 2020
- 3051
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
I would also Q it at 225 until it hit your preferred IT. I also run a pellet smoker so easy to to do. Regardless of how you do it, it will be tasty. 👍
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The ribs are not ideal. You will never get "baby back ribs" texture and doneness from this cut. And certainly not falling off the bone. But, that doesn't mean they aren't still delicious, just in a different way than if they were cooked separately.
When I do racks of lamb or pork, I like to really get that rib meat over direct heat. Getting that fat soft and partially rendered and crisped gives you a very good eating rib.
Last time for my 3 rib chops, I used a torch to finish. The torch can help finish up those areas without overcooking the loin.
It's a fun cut. The rib meat is delicious. Just not as you may be expecting.
Cheers and happy smoking.
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