Frenched rack of Pork

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lane12

Newbie
Original poster
Jan 6, 2018
2
0
Hello, fairly new to most of this. I've got a 4 pound frenched rack of pork that I am hoping to smoke tomorrow. I was wondering if you could give me some pointers in the right direction. I have a MB30 and will be doing a rub that I am making myself. Just looking for times and temps. Maybe your preference of wood? Thanks guys. I've checked this forum out for a while now I look forward to being a part of it.
 
Cherry & Hickory are my favorites for pork, I like Apple too.
Low-n-Slow 225°-240° or Hot-n-Fast 275°-300°
I'd use a water pan.
No cooking time, cook to an IT of 140° and pull to rest for 15-20 minutes.
Max IT of 145° or it may come out dry.

My $0.02
 
This ^^^^^. Apple is my favorite wood for pork.

Chris
 
Hello and welcome to SMF. Glad to have you here. I agree with ^^ above, Any fruit wood with pork as a favorite for me.
 
Yep as said above the most important thing is to not overcook it.
Pull it at 138-140 & with a half hour rest on the counter the carryover cooking will bring it up to 145.
It will be tender & juicy, but it will also be a little pink.
Al
 
Thanks. I just put it in the smoker. I feel pretty confident everything will be just fine.
 
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