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 !
Wish you could have been here !
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