Pork rack gifted from friend, need help with technique..
I received this as a gift from a friend. He said it was a "pork rack" and it looks to me most like a rib tenderloin but not sure?
​​​Anyhow I would love some assistance with how to cook. Of course that will solicit subjective answers but if I could use the smoker it would be awesome. Treat it like a rack of spares?
I have cooked a few of these. I cook most of them flat and have cooked 2 as crown roasts. I prefer flat. I dry brine 24 hours and then use Memphis Dust day of. I cook on my Performer with SNS at 275-300 and I use mesquite or apple chunks. I cook to an internal temperature of 130-135. These turn out wonderful. Absolutely critical to not overcook.
Another thing I have done with these is cut them into double cut pork chops (2 ribs). Works great for smaller portion size. I cook them the same way I cook the full rack.
I like to cook those, then cut them as pork chops. The loin is in there, but it is pretty well protected by the ribs and the fat cap. For sure, you want to sear that fat cap...beautiful and delicious! Don't overheat the loin...I cook to the minimum, (don't recall the number), Amazing Ribs recommendation. I think you want something about medium rare.
The glaze is called Swine Apple. I have to buy it online it’s delicious and the only glaze I would even consider putting on ribs and not serving on the side. Google will find it for you.
Here's another throw down, smoked low and slow until an internal of 140*. I used a raspberry/chipotle glaze, the combination of heat and sweet really ramped up the mild tasting meat. They really are fairly easy to cook, good luck with yours !!
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