Rack of Pork


If you are up to the challenge of finding this cut of pork, which is traditionally only available where The General shops during the holiday season, you will be in for one great piece of pork. If you want to show off on your grill, this would be a great choice to get lots of accolades. I chose to thaw one out for some company this week.

Turn the rack over and, using something like an oyster knife or shish-kabob skewer or even a screwdriver, remove the membrane from the back. Slide your tool between the second and third bone on the large end underneath the membrane and pull back toward the short end of the rack. You should now have a nice piece of membrane that you can grab with a paper towel or a regular towel and pull to the other end of the rack which will remove the membrane.

Now the rack is ready for your favorite rub or what The General used: a combination of Happy Holla’ BBQ rub and Emeril’s Essence Apply the rub to both sides of the rack massaging it into the meat. Now coat it with a nice coating of olive oil to liquefy the rub.

Set up your grill for indirect smoking. You can use a combination of apple, hickory or cherry wood for your smoking. Try to keep the temperature around 250* and continue to smoke until you get an internal temperature in the center of the rack of 160*. It took me approximately 6 hours. Place the rack on the grill with the fat side up and continue to cook until almost the last hour and then flip it.

While the meat is cooking make up a mister (spray bottle) filled with 2/3 apple juice and 1/3 apple cider vinegar and enough Lea and Perrins Worcestershire Sauce to turn the mixture dark. Spray about every 45 minutes until done.

We made up the whiskey/bourbon sauce that is in Steve Raichlen’s BBQ USA on page 660.

Bon Apetit!

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