Brined Rack of Pork

[worktogthr]

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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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

Here she is before dunking in the brine.

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• worktogthr
• Oct 29, 2016

And in it...

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• worktogthr
• Oct 29, 2016

Took her out his morning and rubbed her with SQWIB's Philly Style rub

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• worktogthr
• Oct 29, 2016

Hung her in the PBC with some Stubb's charcoal and some Hickory and cherry chunks. I will be back with some more pics...

 

[b-one]

:lurk:

 

[SmokinAl]

I'm in!

Al

 

[chestnutbloom]

 

[worktogthr]

Almost there...

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• worktogthr
• Oct 29, 2016

It's on the bottom... Have a rack of beef short ribs and some St. Louis keeping it company...

 

[b-one]

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.

 

[donegotfat]

 

[tropics]

Chris that cut had me thing Crown Roast. looks good bud

Richie

 

[worktogthr]

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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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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

-Chris

 

[b-one]

Looks great,how's the rest coming?

 

[tropics]

Beautifully done Points

Richie

 

[mark572]

Looks awesome!

 

[foamheart]

BTW brine it all then french that bone. Why? Take all those trimmed pieces and throw 'em in a pot of beats!

Lookin good my friend.

 

[worktogthr]

Looks great,how's the rest coming?

Thanks! Here's the rest which was dinner...

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

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• worktogthr
• Oct 29, 2016

Let's the St. Louis ribs go longer than usual because those were for my wife and she is in the fall off the bone crowd. Beefies were for me!

 

[worktogthr]

Beautifully done Points
Richie

Thanks so much Richie!

Looks awesome!

Thanks!

BTW brine it all then french that bone. Why? Take all those trimmed pieces and throw 'em in a pot of beats!

Lookin good my friend.

Thanks foam! It came already frenched. I never throw anything away haha

 

[b-one]

Looks like a great meal!

 

[worktogthr]

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.

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.

 

[disco]

Truly a work of art! Point!

Disco

 

[worktogthr]

 
Truly a work of art! Point!

Disco

Truly a compliment from a meat artist such as yourself!  Thanks for the point!