This is the best and easiest way to cook a rack of pork - simply smoked low and slow to infuse insane flavor into the meat, and juicy, tender slices. Crazy moist and packed with flavor in every slice!
2 - 4tbspGarlic seasoningGarlic Junkie, Jack Daniel's Steak Seasoning or GirlsCanGrill Pork Rub
Black pepperfor garnish
Instructions
Prep the Pork:
Remove the pork from the package and pat it dry with paper towels.
Score the fat cap with a sharp knife and season the whole roast liberally with salt.
Place the rack of pork on a wire rack, over a baking sheet and let it air dry in the refrigerator over night for 8 to 24 hours.
Smoke the Rack of Pork
When ready to cook, remove the pork from the fridge and coat all sides in mustard.
Apply a thick coating of the garlic seasoning and let the pork sit on at room temperature for 45 minutes. =
Meanwhile, prep the grill by filling the auger with pellets and setting it to 250 degrees F.
When the grill is preheated, place the rack of pork on the grill grates, bone side down and close the lid.
Let the pork smoke for 2 to 2 1/2 hours until the until the internal temperature at the thickest part reaches 140 degrees F with a digital meat thermometer.
Rest and serve
Using long tongs, carefully transfer the pork roast to a cutting board or baking sheet to rest.
Tent it with foil and let the meat rest for 10 to 15 minutes before serving.
Carve the bone-in pork rib roast by slicing between the bones with a sharp chef’s or carving knife.
Serve with a pinch of salt, pepper and freshly minced parsley, if desired.
Notes
We recommend Jack Daniel's charcoal pellets for great barbecue flavor on our Traeger grill. For the best results, the internal temperature of the pork should be 145 degrees F when slicing and serving, according to the USDA.
ON A GAS GRILL
To smoke on a gas grill, preheat the grill and clean and oil the grill grates. Turn 2 of the 4 (or 1 of the 3) burners off and close the lid to allow the grill to reach 225-250. If smoking on a gas grill, add dry wood chips to a smoker box or foil packet and place it over the direct heat, the hot side of the grill, and allow them to start smoking while the grill preheats. replace the wood chips every 30 to 45 minutes.
Add the rack of pork to the grill, bone-side down, on the cooler side of the grill, and close the lid. Let the pork cook as instructed in the recipe card, until it reaches an internal temperature of 140 degrees F.
ON A CHARCOAL GRILL
Set up your charcoal grill for a two-zone fire by arranging lit coals to one side of the grill. Add a foil pan with water to the cooler side of the grill and place the grill grates over the top. Cover the grill with the lid and adjust the air vents, allowing the grill to preheat to 225 to 250°F. If you’re adding smoking wood, add it now while the grill preheats and allow the smoke to burn clean before adding the pork.
When ready to cook, place the bone-in pork loin roast, fat side up, on the cooler side of the grill, over indirect heat. Cover the grill with the lid and allow it to smoke, checking on it occasionally or using a probe and ambient temperature thermometer to maintain an even heat until the pork reaches 140 degrees F internally.
For ceramic-style grills like a Big Green Egg, Kamado Joe, or Primo Ceramic grill, we recommend using the defuser place to keep the pork from overcooking too close to the heat.
You can use lump charcoal and get enough smoke flavor for a perfect centerpiece, but we recommend cherry wood for that perfect smoke ring and deep color or apple wood or pecan for a milder flavor.