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rack of pork

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    rack of pork

    hello everyone, hope y'all safe and healthy. I recently bought a good one open range grill/smoker and it has upped my q game considerably. I've smoked salmon, baby backs, steaks, chicken, tri-tips and turkey. My next effort will be a rack of pork which I will probably season and smoke low and slow. What I would appreciate from this forum are any suggestions as this isn't a common cook (at least I haven't seen any ). Thanks in advance and looking forward to your inputs. - ribthang

    #2
    Welcome! You will love it here! I have really upped my game, that’s for sure.

    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.

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      #3
      Welcome from Minnesota. Enjoy The Pit!

      Comment


        #4
        Welcome! The first thing ya need to do is make sure there is no feathers on the rack of pork. Eat good & have fun!

        Comment


        • bbqLuv
          bbqLuv commented
          Editing a comment
          Pig feathers, so that is how pigs fly!
          And I thought it was the PBR.

        • Steve R.
          Steve R. commented
          Editing a comment
          Scales are also something to watch out for, I hear.

        #5
        Welcome to the pit from the bbq capital of New England, Massachusetts.

        Comment


          #6
          Welcome to The Pit.

          Comment


            #7
            Welcome to the Pit!

            Comment


              #8
              If you want a rack of pork to come out good, get all over it with a digital thermometer!!! 145F in center of loin above 160f = dry ass chewy pork flavored leather!

              Comment


              • ribthang
                ribthang commented
                Editing a comment
                Thanks

              #9
              Welcome from Maryland.

              Comment


                #10
                Welcome from St. Cloud, FL.

                Comment


                  #11
                  Hey Welcome from Herndon, VA! I have the Open Range and love it! I keep looking at what my next smoker will be...but I'm having a hard time finding something that will be as flexible and hold as much fuel. So far briskets are my favorite, and prime rib is a close second. Its hard to beat the reverse sear capability of the open range on those bad boys. That reminds me I need to get one for Christmas! Happy holidays.

                  Comment


                  • ribthang
                    ribthang commented
                    Editing a comment
                    love mine too, did a brisket(18 lb.)and it was done in 13 hrs, was expecting a longer cook. The open range just seems to take things up a notch and makes it easier

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