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Brined Rack of Pork

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worktogthr

worktogthr

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 3, 2013
2,928
1,032
Massapequa, NY (Long Island)
Well, Foam's post got me craving some pork chops and what do you know the bargain bin at restaurant depot had two racks of pork on the bargain shelf so...

1st step... The brine. I use this brine for eveything. Stole it from Jeff's pulled chicken recipe (which you must try if you haven't).

1/2 gallon of water, 1/2 cup of kosher salt, 1/2 cup of brown sugar, 3 tablespoons of your favorite hot sauce. I used Valentina which I love!

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Here she is before dunking in the brine.
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And in it...
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Took her out his morning and rubbed her with SQWIB's Philly Style rub

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Hung her in the PBC with some Stubb's charcoal and some Hickory and cherry chunks. I will be back with some more pics...
 
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Nice load! Ever have anything fall off the hooks? I was paranoid and the thought of it happening lead me down the path of the WSM.
 
Sorry for the delay... Cooking this for some lunch for friends who were coming over. I was really happy with this. Took about an hour and a half to get to 140. Coasted up to about 145:

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The brining really made it juicy! My friends loved it and it's fun eating with a built in handle. Thanks for looking !

-Chris
 
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Last edited:
b-one said:
Nice load! Ever have anything fall off the hooks? I was paranoid and the thought of it happening lead me down the path of the WSM.
Click to expand...
Had it happen to me once when I was cooking three racks of baby backs.  One was much thinner than the others and forgot to take that into account.  After using the PBC for a while you get used to the timing depending which coal you use, rebars in or out, etc. Sometimes when I am hanging a bunch of meat and I get paranoid, I flip the grate upside down and push it down over the handle of the coal basket.  That way if they fall they may get a bit crispy but not covered with ash.
 
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