This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pork Rib Rack-how to cook?

  • Filter
  • Time
  • Show
Clear All
new posts

    Pork Rib Rack-how to cook?

    Photo from Wild Fork - https://wildforkfoods.com/products/f...=9385760620580

    This looks amazing, but how do you prepare it to get the ribs and the loin both right, or is that possible?
    Attached Files

    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.


      Is it possible to have the ribs and the roast section done or do you sacrifice one?


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Both are possible.
        Depends on yer definition of Done.
        If'n ya means Food Safe, then yep. 'Tis
        If'n ya means cooked till it's white an dry, traditionally, well, reckon that there's possible, as well...

      How to cook it? Apply a good pork rub, and then pellet grill at 225*F, my choice is a Traeger with supper smoke on.
      Cook to 140*F internal.

      I like to keep my cooks simple.


        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.


          I think I am phrasing this wrong - are the ribs edible/good when the loin is done, or are they discarded?


          • 58limited
            58limited commented
            Editing a comment
            When my parents cooked it, it was served by cutting into individual "lollipops" with the rib bone attached - we ate it all and it was good.

          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. 👍


            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.
            Last edited by gboss; December 12, 2021, 12:26 AM. Reason: edit: spell good



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our complete review

            Compact Powerful Sear Machine For Your Next Tailgater

            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read our complete review

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

            GrillGrates Take Gas Grills To The Infrared Zone

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special