I have a rack of pork I want to smoke and I'm not finding a lot of recipe's. One I'm considering involves searing 4 minutes over high heat on each side followed by an indirect cook until done. I don't imagine this would take on much smoke. It still sounded good.
Looking to wow your guests this holiday season? Cut from a 10 or 12 bone rack of pork that is trimmed (Frenched) to expose the ends of the bones, a pork crown roast is the ultimate edible centerpiece. It is also perfect for filling with a flavorful stuffing as done in this recipe for smoked pork crown roast.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I cooked one last Christmas and wasn't that impressed....my fault for sure. It didn't seem to cook very evenly. In a do over I'd cut it in half or into individual chops.
That's the trick. We get one every year, usually after Christmas at Costco, when the go on sale. I look for one with a uniform size. Just wade through them and you can usually find one. If not, cut 'em into chops like you posted.
My wife had already picked up the ingredients for the GRILLED RACK OF PORK WITH APRICOT HERB GLAZE recipe I found on the Wine Pairing grill forum. It didn't have the heavy smoke accent a low and slow smoke offers but it was moist, cooked just the way I like with a decent hint of smoke, and an amazing success my guests raved about and I agreed. Thanks for the suggestions and in this case going what we started with due to time and my wife's shopping trip turned out perfectly even though I did cross score it a bit heavy.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Howdy Pitsters, I've got this here frenched Duroc pork rib roast out of Compart Farms, one of the stars of the box o'pig meat that my Secret Santa Skip generously gifted me in December. It's going to be the subject of my participation in this coming weekend's Mister Bones Memorial Cook. I've never cooked anything quite like
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Troutman recently inspired me to give a crowned pork roast a go. With Easter around the corner, I thought it was the perfect day to pick up a few racks of pork to feed the family and
I have done quite a few of these as my Costco always has them during Christmas and Easter holiday season. I use a modified Memphis Dust (I substitute medium hot Hatch red chili powder for the paprika) for a rub and cook at 275-300 until an internal temp of 137 and cambro for an hour. I use apple for smoke. Always a hit at my house.
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