rack of pork

[ribthang]

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

[ribthang]

Thanks

[gfertig]

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.

[Redwng]

Welcome from St. Cloud, FL.

[Donw]

Welcome from Maryland.

[Ahumadora]

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!

[Steve R.]

Welcome to the Pit!

[Steve R.]

Scales are also something to watch out for, I hear.

[RonB]

Welcome to The Pit.

[bbqLuv]

Pig feathers, so that is how pigs fly!
And I thought it was the PBR.

[Whiskeyman53]

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

[FireMan]

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

[Skip]

Welcome from Minnesota. Enjoy The Pit!

[SheilaAnn]

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

https://amazingribs.com/tested-recipes/pork-recipes/smoked-pork-crown-roast

[ribthang]

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