First off, a big thanks to civilsmoker. His post the other day with his rack of pork got me fired up to try one. He also answered a couple of questions prior to the smoke. Thanks civilsmoker! Bought the rack at my local butcher shop. They cut it fresh and trimmed it and tied it, just as I requested. I didn't need to do any prep. They did it all for me. The rack turned out good. It was tender, juicy, good smoke ring and really tasty, I used my Weber kettle for this one. Also used a little different twist of a minion method that I found on YouTube a couple of years ago. 100 unlit briquettes with 10 lit coals dropped in the middle with cherry wood. I could have used bout 70 unlit but what the heck. More is better right! This method with bottom vent at 1/4" open and top vent 1/4 to 1/2" open, maintained 275 degrees the entire smoke with minimal adjustments to the top vent from time to time. I never touched the bottom vent. I injected with apple juice and pork injection mix. Rubbed with a new rub I found at the butcher shop. Pulled at 143 rested and sliced. The Rack of Hawg will definitely go into my smoking rotation.
HAWG
Modified Minion
Trimmed nicely by the butcher.
Fat trimmed thin by butcher.
Rubbed and waiting for Kettle to come up to 275 degrees.
The finished product.
Only the rack of hawg was left over. It was better the second day for sure. Wife made potato casserole, coleslaw and pear halves with mayo and cheddar. Vac packed the remaining rack for another day.
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HAWG
Modified Minion
Trimmed nicely by the butcher.
Fat trimmed thin by butcher.
Rubbed and waiting for Kettle to come up to 275 degrees.
The finished product.
Only the rack of hawg was left over. It was better the second day for sure. Wife made potato casserole, coleslaw and pear halves with mayo and cheddar. Vac packed the remaining rack for another day.
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