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very juicy Pork rack with Q view

post #1 of 16
Thread Starter 

Pork rack

After a bit of carving icon_wink.gif

Rub the rack with your favorite rub
I used my Universal barbecue rub recipe on my website

In the smoker, halfway

[FONT='Tahoma','sans-serif']Ready, and wrapped in aluminum foil[/font]

on the cutting board

Cut in slices

I smoked it to a temp of 68C - 155 F

I do not understand way I have almost no smoke ring
post #2 of 16
Man, that thing looks great.PDT_Armataz_01_34.gif
post #3 of 16
Yes, that does look great!
post #4 of 16
Now geert you have you quite the hunk of pork there. You sure did smoke it to perfection too. Nice and juicy and ready for the table too. I have a other half of one in the freezer. I found it at an old school butcher and he trimmed the bones some so I could cut it easlier with a knife. Let me tell you they are a great piece of pork and I'm going to smoke the other half very soon.PDT_Armataz_01_37.gif
post #5 of 16
You can barely make out the slight pink ring might have to do with it being a dense piece of white meat. Got no real idea LOL
post #6 of 16
Looks delicious and very juicy. I agree you can see a very small smoke ring. I wonder why not more smoke penetration myself.

What type camera do you use if you don't mind me asking? Your pictures always come out great!
post #7 of 16
Very nice geert, I have one defrosting in the frig now for the weekend. I hope it looks half as good as yours!
The smoke ring is developed from the low and slow cooking method, what temp did you use?
The way I understand it is the smoke ring is caused by nitric acid given off as a smoke byproduct, and is absorbed by the meat. and the low temp, slow cook, smoldering smoke gives off more nitric acid to form the ring. the higher the temp the less the ring.
Hopefully someone will correct me if I'm wrong.
post #8 of 16
Another masterpiece. You are becoming my favorite Qview masterpoints.gif
post #9 of 16
I suspect it may be the nature of the beast. I never get smoke rings when doing loins. Always cooked slow and low. They taste great but no smoke ring.icon_smile.gif
post #10 of 16
Geert, that is a beautiful looking roast. As far as the smoke ring I wish I could give you an answer. I did some pork loin and used hickory chunks that I soaked overnight, it gave it a nice looking ring and the taste was great. I smoke it at 250* until I foiled it at 150* . I'm here to help. icon_smile.gif

post #11 of 16
Thread Starter 
Hoi Mark
I am sure you will cook the other half perfect,I doubt not
because you have more experience with smoking than I

Hoi Dan
I smoked hem for 2 hours and 55 minutes at 230F,with oak
I do not spray big pieces of meat with one or other liquid
I do that only with rabbit,is that something that would be related icon_question.gif

I use a Panasonic DMC-FZ8
however I must tell that I use a tripod much
post #12 of 16
Congrats on a great trimming job, and the Q looks real good too.
post #13 of 16
Great Looking Q, thanks for showing us a cut of meat we don't see often. It looks great!
post #14 of 16
I know the smoke ring didn't show up, but how did it taste? Any smoke flavor at all ???
post #15 of 16
That is a great looking smoke. You don't see them prepped with the bones quite like that, it really looks awesome. points.gif
post #16 of 16
Thread Starter 
there is enough smoke flavor and aroma
that's no problem,but almost no smoke ring
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