evening all, got a full rack of pork in the freezer, looking for a recipe. Anyone have a bulletproof technique?
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Rack of Pork Recipe Neede
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Club Member
- Apr 2016
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- Near Richmond VA
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- Nov 2014
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Cookers:
Weber Kettle (used/fair condition; a gift).
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I found this on the main site. It's not something I've cooked. https://amazingribs.com/tested-recip...rk-crown-roast
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I used the Simon and Garfunkel rub from this site on crown pork and it turned out absolutely amazing. I smoked to desired internal temp, seared on my gasser then rested for a short time under foil. Then sliced and served with roasted potatoes and Brussel sprouts. It was a hit with my family and friends.
I had an extra rack and did the same just standing though, again turned out amazing.
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I have cooked quite a few of these. You can cook these flat or turn them into a crown/standing rib roast. You can also make your own "double thick" cut loin chops which for some reason my Costco no longer sells. I usually cook them flat if I am feeding a crowd. I use my kettle with SnS, 275-300 degrees to IT of 138-142. Memphis Dust. They are really good if you cut them as double thick chops. Same cook as above but I pull them at IT 35 and super sear them. Either way they are so good. Enjoy.
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Two ways you can go, as mentioned you might want to try a crown roast. A little more work but basically you score then tie the roast back on itself. The advantage, beyond the great presentation, is you get more bark on each chop and you have an automatic pocket created in the top for stuffing. Here's a step-by-step I did a while back .....
Was going to do a pork crown roast over the holidays, it's just such a fancy, elegant presentation of what are essentially pork chops. Bought two 8 bone center cut
Comes out great, but if your just into something a little more straight forward, just low and slow roast the rack and finish it with a nice glaze like raspberry chipotle sauce....
Either way, don't over cook it. Pull it at about 140* IT and have tons of flavor and juiciness. Good luck !!!
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
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Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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ecowper We made one on the 22.5" kettle for Thanksgiving and it was fantastic. Just make sure the butcher ties it up correctly for you. A newbie behind the counter had some difficulty and I had to redo it once I got it home. Somehow he had it tied inside out. I wish I would have taken pics.
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