Costco had their Rack of pork on sale so scored one for 13 bills! Seasoned up with a sweet hot honey mustard and then rub from Man Crates which was a TD prize...... Smoked it in the RT 1250 @ 265, which is my go to for these ROPs, but I wanted to experiment with the RFX and resting and carry over cooking.
Here is the roast when I pulled it. Note the RFX probes are put in at an angle so the 4 sensors along the probe are at different thickness and depth......
PS the 265 does make a nice bark for the short 2 hour ish cook!
The first temp is what the probe will read if you have the advance mode off and just see one temp. The following 4 are each channel reading of the probes which are at different locations along the probe shown below.
So now look at the different channel readings below......it ranges from 149ish down to 144 (thinner end) and 142 down to 139.8 (the thicker end)....
The roast was then placed in the 140 degree oven to hold......This reading was taken about 10 mins into the resting..... The outside temp increased by a couple of degrees as did the rest of the roast, ie which is to be expected......
This next reading was 15 mins after the first so 25 mins of resting in the 140 degree oven..... note how the outer temp has drop but the internal ones all normalized....ie and the thicker end normalized very close to the thinner end
As part of this test I actually took readings every 3 minutes (too many to post) just to watch the carry over and how the surface temp would "push" into the center as part of the carry over temp. The data backed up why low and slow cooking results in a uniform cook across a roast. IE on a high temp cook a higher temp will always be in the outer section of the roast and this will cause an excessive carry over and differential in the internal temp. This translates to an ideal placement of a single probe or multiple if you have them. Ie if you are looking for a uniform roast temp your probe should be placed off center from the thickest section, ie about 2/3s to the center, then if you pull the roast at the desired them and then allow it to normalize (rest) the center will equalize. Conversely many put the probe to the center then pull in when the INT is 5-8 degrees less than the desired temp. I have really enjoyed using these RFX to monitor my cooks "after" the intial cook just to see what has been happing while it is resting. The same is true with a steak, ie if you are always testing the center (if you probe one) it will always over cook unless you pull it at a much lower temp. In my "playing" I have seen an inch steak carry over cook by 15-20 degrees, ie go from 135 to 155.... I usually don't temp steaks very often, ie I cook them to feel but when I do I make sure I'm test using the 1/3 rule in to pull then rest....That means pulling a 1 inch steak at 115 to 120 (depending on the sear temp) and then resting and it ends up 134-140 which is were we like our steaks...... Just thought I would share my thoughts on this!
Ok here is the before slicing of the roast as this was a cook after all!
The slices!.....oh man!!!!
My wife thought a marsala sauce with some wild rice and roots would be a nice touch (the boy did some baby shroom quarters as well)....she was RIGHT!
The Money Shot!!!!
If you haven't tried one of these rack of pork, I would encourage you to do so.......The "rib" portion cooked to INT 150 is off the chart unreal in texture af flavor!
Here is the roast when I pulled it. Note the RFX probes are put in at an angle so the 4 sensors along the probe are at different thickness and depth......
PS the 265 does make a nice bark for the short 2 hour ish cook!
The first temp is what the probe will read if you have the advance mode off and just see one temp. The following 4 are each channel reading of the probes which are at different locations along the probe shown below.
So now look at the different channel readings below......it ranges from 149ish down to 144 (thinner end) and 142 down to 139.8 (the thicker end)....
The roast was then placed in the 140 degree oven to hold......This reading was taken about 10 mins into the resting..... The outside temp increased by a couple of degrees as did the rest of the roast, ie which is to be expected......
This next reading was 15 mins after the first so 25 mins of resting in the 140 degree oven..... note how the outer temp has drop but the internal ones all normalized....ie and the thicker end normalized very close to the thinner end
As part of this test I actually took readings every 3 minutes (too many to post) just to watch the carry over and how the surface temp would "push" into the center as part of the carry over temp. The data backed up why low and slow cooking results in a uniform cook across a roast. IE on a high temp cook a higher temp will always be in the outer section of the roast and this will cause an excessive carry over and differential in the internal temp. This translates to an ideal placement of a single probe or multiple if you have them. Ie if you are looking for a uniform roast temp your probe should be placed off center from the thickest section, ie about 2/3s to the center, then if you pull the roast at the desired them and then allow it to normalize (rest) the center will equalize. Conversely many put the probe to the center then pull in when the INT is 5-8 degrees less than the desired temp. I have really enjoyed using these RFX to monitor my cooks "after" the intial cook just to see what has been happing while it is resting. The same is true with a steak, ie if you are always testing the center (if you probe one) it will always over cook unless you pull it at a much lower temp. In my "playing" I have seen an inch steak carry over cook by 15-20 degrees, ie go from 135 to 155.... I usually don't temp steaks very often, ie I cook them to feel but when I do I make sure I'm test using the 1/3 rule in to pull then rest....That means pulling a 1 inch steak at 115 to 120 (depending on the sear temp) and then resting and it ends up 134-140 which is were we like our steaks...... Just thought I would share my thoughts on this!
Ok here is the before slicing of the roast as this was a cook after all!
The slices!.....oh man!!!!
My wife thought a marsala sauce with some wild rice and roots would be a nice touch (the boy did some baby shroom quarters as well)....she was RIGHT!
The Money Shot!!!!
If you haven't tried one of these rack of pork, I would encourage you to do so.......The "rib" portion cooked to INT 150 is off the chart unreal in texture af flavor!
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