Smoked Rack of Pork

By James Kimble September 9, 2024 7 mins read 29 Views

If you are looking for a mouthwatering, budget-friendly alternative to beef prime rib, look no further than this smoked rack of pork!

When smoked to perfection, a rack of pork (sometimes called a pork prime rib or bone-in pork rib roast), becomes super tender, juicy, and incredibly flavorful. It is truly an underutilized cut of meat that has so much to offer.

Smoked Rack of Pork

For this recipe, we start with a wet brine, then apply a delicious honey BBQ rub before smoking. This flavor combination produces a tasty rack of pork that is perfect for Christmas dinner and special occasions!

What is a rack of pork?

Similar to a rack of lamb, a rack of pork is made up of the pork loin section with the rib bones still attached. This impressive roast weighs 4-6 pounds and is often half the price of a beef prime rib. Most of us are familiar with the pork crown roast, or a rack of pork tied in a circular shape. This roast is the no-frills version. It’s important to note that before cooking a pork rib roast, the bone section must be trimmed or “frenched.”

Selecting the best rack of pork

There are a few things to keep in mind when selecting a rack of pork. Look for one with a layer of fat covering the loin portion. The roast itself should have a uniform shape and thickness. Also, make sure that the rib bones are relatively straight and “frenched.” You can ask your butcher to do this, or you can complete this step yourself. Source these pork roasts through your local butcher, online meat purveyors, and some supermarkets.

Should you brine a rack of pork?

A brine is not required, but it is recommended. Brining helps to plump up the meat and increases moisture and juiciness. Use our maple brine or apple cider brine for best results.

Pro tips

Let the brine cool completely before using. It should be cold! Add ice as needed. Brine for 8-12 hours.
Trim your pork rib roast! Nothing blocks out smoke and flavor like a thick layer of fat over the meat. If your butcher hasn’t already done it, trim down the large fat cap on the top of your roast. Cut away the fat from the bones, and remove the membrane on the back if desired.
Score the remaining fat layer for crisping and presentation.
Season the meat on all sides.
Use a disposable aluminum drip pan to collect the juices and reduce flare-ups.
Use a temperature probe or a reliable meat thermometer.

Ingredients

1 10-12 bone rack of pork or two 5-6 bone roasts
Maple Brine or Apple Cider Brine
Honey BBQ rub (made without salt, or use your favorite low-sodium BBQ rub)
Apple juice or apple cider vinegar for spritzing
Unsalted butter for resting (optional)

Best woods for rack of pork

Pork responds well to mild or moderate smoke flavor. We recommend using fruitwoods like cherry or apple wood chips or pellets. However, pecan is also a great choice. Avoid robust woods like hickory and mesquite.

The brine

Prepare brine according to recipe and brine rack of pork in the fridge for 8-12 hours.
Remove the roast from the brine and blot dry with paper towels.
Season roast evenly and let stand at room temperature for 30 minutes.

Grill set up

Charcoal grill or gas unit: Set up for indirect cooking (two-zone cooking). Most of the cooking will take place over indirect heat. Toward the end, the roast will be seared over direct heat. Set a disposable aluminum drip pan below the grates under the rack of pork.
Pellet grill: Plan on a 1 1/2-2 hour cook time. Prepare your pellet grill for 375 degrees F. If there is room, add a pan underneath the grate to catch the drippings.

Cooking a rack of pork

Smoking the roast: Once your grill or smoker has come up to temp, place the roast bone side down on the grates. Insert a temperature probe (if using one), close the lid, and cook for roughly 60 minutes.
Spritzing: After an hour, check on the roast and look for possible drying on the surface. Spritz with room-temperature apple juice, close the lid, and continue cooking until the internal temp reaches 145 degrees F.
Searing: Move the rack of pork over the hot side of the grill, and sear it for 3-5 minutes, using tongs to move it around. If you are using a pellet grill, remove the roast and set it aside. Increase the heat to 500 degrees F. Place the roast back in your grill or smoker and sear for 3-5 minutes. Use tongs to turn the roast to sear all sides.

Serving smoked rack of pork

Removing roast: Once seared, remove the rack of pork from the grill or smoker and place it on a clean cutting board.
Resting: Top it with 3 pats of butter, and loosely tent with aluminum foil. Allow the meat to rest for 15-20 minutes before carving. The butter will melt and add a deliciously creamy, buttery flavor.
Carving: Turn the roast on its side with the bones facing upward. Using a sharp knife, slice between the bones into individual pork chops. Serve with your favorite sides.
Storing leftovers: Place the leftover pork roast in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.

Using leftovers

Use leftover rack of pork in your favorite breakfast hash, tacos, burritos, enchiladas, stews, soups, and more. You can also sear the individual chops in a skillet and serve with eggs and your favorite sides.

Recommended side dishes

Grilled Tapenade Pork Loin

Garlic Herb Rack of Lamb