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Bourbon Glazed Rack of Pork

post #1 of 6
Thread Starter 

Hey everyone. Been awhile since I've been on but thought I would come on and share this amazing meal with you. I've been on the lookout for some country style ribs and just couldn't seem to find them anywhere. So we were at BJ's and came across this rack of pork.

 

 

Thought to myself, why not. Let's give them a try with a bourbon glaze that I've been messing around with lately on pork chops. I've never had this cut of pork before so this was going to be interesting.

 

Beautiful rack and it was time to make it even more beautiful.

 

So I made my bourbon glaze and placed the rack in a vac bag and poured the glaze in and sealed it up for a couple of hours.

 

I got my UDS ready to go and settled in at 230° and placed the rack on. I saved the glaze from the bag and placed it into a sauce pan that I put in the UDS as well to simmer it. Every hour or so I went out and brushed it with the glaze. I used Stubbs Hardwood Briquettes, apple wood chunks, and Jack Daniels chips in the basket. I let the IT get to 145° and pulled the rack off the UDS and wrapped it in foil for 15 minutes.

 

After resting, I sliced the rack in between each bone.

 

While the rack was resting I got my grill fired up and searing hot. I placed the slices on the grill and smothered them with the glaze. Seared them for approx 5 minutes on each side.

 

All seared and ready to be devoured by my family. Served up with my wife's amazing mac salad and her baked beans.

 

This was truly an amazing meal and I am so freaking stuffed right now, I can barely keep my eyes open.

 

Chad

post #2 of 6
well.. go nite nite and dream of that awesome meal you just had... damn that looks good.....
post #3 of 6

They say imitation is the greatest form of flattery. Be flattered Chief, this old bosun is going to shamelessly copy that meal this week for the crew! That looks freakin awesome. I may replace the Beam with some Big House Tupelo Honey Boubon......but definitely gonna rip this off. 

 

Well Done.

post #4 of 6
care to share the glaze recipe ?
post #5 of 6
Thread Starter 

I failed to mention in the first post that I also injected some of the glaze into the rack as well. The glaze is one that I found online on Food.com. I changed it up a bit but here is the original:

 

1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons Bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
 
One thing that I have changed is substitute the dijon with spicy brown. On this particular smoke, I made a double portion so I would have enough to cover the rack. So I used 3 tablespoons of spicey brown mustard and 3 tablespoons of my wife's honey mustard (couldn't tell you the recipe for this but it's amazing). Everything else was doubled. It comes out pretty thick so I placed about a 1/8 cup of the glaze in a measuring cup and added about another 1/8 cup of water to thin it out. That just made it a little bit easier to inject it. What I didn't use as injection I put back in the regular mix and stirred it in.
 
Chad
post #6 of 6

Thanks for sharing.....perhaps I'll double the bourbon and add in some Worcestersire (don't laugh y'all know what I'm trying to spell!!)  rather than using the water. 

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