Teebob started a thread here a couple of weeks ago on a Rack of Pork he picked up, ironically I picked up the same cut and was going to ask the group what to do with it when I seen his post (http://www.smokingmeatforums.com/t/112566/smoking-a-rack-of-pork-qview-added). I already had a chuckie on the smoker that day so he took the lead and since others have followed. Last Sunday put the rack on the NB side firebox I got from Craigslist, cleaned up and modded, only second time I used it, first time with no rain (http://www.smokingmeatforums.com/t/112814/finally-done-with-nb#post_710157).
Here is the beast I'm talking about.
Out of the package, meat side view.
Removed the membrane then decided to do things a bit different. Because some family members were going to be gone really did not need the whole rack, cut off each end so I could have some chops later and also trimmed the meat off the bone so I could fry up and put in the beans later. (chops and trimmings in background)
1st pic is the rack and trimmings with a coat of JH pecan rub, 2nd pic you can see where I trimmed out the meat next to the bone for the trimmings. 3rd pick is the chops from both ends for a later meal. Wrapped up meat and into the fridge for a nights rest.
Took out of fridge Sunday and put on counter to warm up while I got the smoker ready to go, 2nd pic is the trimmings.
NB offset ready for 1st smoke with no rain in the forecast. Got the probes setup ready to go.
Shaker box loaded and lit. Using pecan chunks only this trip.
Here is everything on the smoker, rack above pan to catch juice, trimmings in small foil pan and taters.
Well every thing on smoker getting happy, what to do. OH DAMN, how rude of me, I forgot to introduce to my new best friend. Found one of these in the store yesterday, jumped in my cart, what's a fella to do?
When I started I wanted all the probes on the smoker grate to check temp's side to side. 1 1/2 hours into the smoke I opened it up and inserted the probe in the rack. Trimmings were looking good so I removed them then shut the lid so I did not loose much heat. I was pretty happy, the NB came back up to temp quicker than I thought it would.
Left the lid shut until the meat was at 145 deg, wanted to try the reverse sear so put grate over the coals, next two pics show sear.
Internal came up to 149 pretty quick and sear looked good so into foil and cooler, next 3 pics.
I always use a smoke log so I can remember, repeat or make changes if needed. (useful with new best friend above). I usually get busy and don't get every 1/2 hour filled in which is what the sheet is set up for but still good reference.
Next 4 pics are money shot. Never did one of these in the MES so I can not compare but this thing came out looking great.
I know I should not tease the bears but here ya go Bear.
Here's the spread for the evening.
Chef's plate. If you look at the top of the picture you can see a knife, like the others said it was not needed.
First real smoke on the SFB I was pretty happy, temps held good side to side and recovery was better than I thought (outside temps in mid 50's). Only thing I would change is to put the trimmings in a pan and crisp up a bit more, they were not as done as I would have liked them but did change the taste of the beans.
Thanks for looking.