OK, sometimes you just get a really good piece of meat !
I have cooked pork racks numerous times and they have always turned out really good. Today I hit a homerun and I am convinced it was mostly the cut of meat and not necessarily my cooking technique. Sometimes the cut just carries the day. Here are the particulars of the cook: Weber Performer, SNS, KBB with 1 chunk of apple, cook temperature 300-350, cooked to internal temperature of 138, Montreal rub. It was all unbelievably tender/juicy and the meat along the bone was hands down the best pork I have tasted in my life; and, I have eaten mucho pork in my 62 years. The coleslaw was my wife's recipe with diced jalapenos which is also to de for. I served my meal with a hefty glass of Teeling Irish Whiskey and I'm here to tell you it was epic !
Here you go: 1 pkg. shredded cabbage, 2 fresh jalapenos diced (most seeds removed depending on hot you like it), 1/4 C red onion thinly sliced, 1/2 tsp sea salt, pepper to taste, 1/4 C Herdez guacamole salsa, and 1/4 C Marie's Creamy Avocado Poblano dressing. My wife thought this recipe up and made it for the first time last night and it was most excellent. Enjoy !
Thanks for the slaw recipe RustyHaines I'll see if I can source the other condiments you mentioned. I don't remember seeing them on the shelves in my neck of the woods.
That pork looks spectacular, I gotta tell ya!
Congrats fer knockin this one outta th park, Brother!
Might not all be due to jus a great cut of meat, neither!
John "JR"
Minnesota/ United States of America
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I guess I do. I pull pork loin meat (chops, roasts) at 136 to 138. Any more than that and it starts to dry out and toughen up. i have found 136-138 to be the sweet spot for juicy and tender.
Pork racks are one of my favorites. Relatively easy to cook and when you don’t exceed 140*IT they come out great. Try a hot and sweet glaze or roll it into a crown. Good work my man !!!
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When time permits, I will also brew some beer and ride bicycles
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