- Sep 8, 2011
- 201
- 18
Hi all -
I'm doing a "rack of pork" cut from Costco today. This is I think the 4th one I've done of this cut and it's been fantastic every time. First time was documented in my thread "Smoking a rack of pork" from Oct 2011. For those not familiar, it's essentially a halved pork crown roast. And it is amazing cookin'!
I'm largely repeating that same process for this go-round, except that I'm using a heat buffer between the firebox and the cooking grate in my WSM from the start. The first time I didn't initially use a water pan but then added it when the heat got very high very quickly. I now use a terracotta tray filled with gravel on the middle grate for pretty much every smoke, and doing the same here. It's a very tender cut do low-and-slow isn't absolutely necessary, but I want it to get well-infused with the alder smoke, and also leave some room for reverse searing temp-wise.
Below is the rack with rib-side membrane removed (as you do on regular ribs) and I made superficial diagonal cuts into the meat side. It's in a foil-lined small foil banquet tray (also from Costco). I leave it in there for the duration of the smoke and don't put it directly onto a grate until the reverse sear at the very end of the process.
Next is the slather/marinade of a 1/4 cup traditional basil-based pesto, 1/4 cup EVOO, 1 TBL chopped garlic and 1 TBL balsamic vinegar mixed well...
And covered the rack on both sides and then left to sit in the fridge for about 5 hours.
More to come as I put it on the WSM in a little while.
Tom
I'm doing a "rack of pork" cut from Costco today. This is I think the 4th one I've done of this cut and it's been fantastic every time. First time was documented in my thread "Smoking a rack of pork" from Oct 2011. For those not familiar, it's essentially a halved pork crown roast. And it is amazing cookin'!
I'm largely repeating that same process for this go-round, except that I'm using a heat buffer between the firebox and the cooking grate in my WSM from the start. The first time I didn't initially use a water pan but then added it when the heat got very high very quickly. I now use a terracotta tray filled with gravel on the middle grate for pretty much every smoke, and doing the same here. It's a very tender cut do low-and-slow isn't absolutely necessary, but I want it to get well-infused with the alder smoke, and also leave some room for reverse searing temp-wise.
Below is the rack with rib-side membrane removed (as you do on regular ribs) and I made superficial diagonal cuts into the meat side. It's in a foil-lined small foil banquet tray (also from Costco). I leave it in there for the duration of the smoke and don't put it directly onto a grate until the reverse sear at the very end of the process.
Next is the slather/marinade of a 1/4 cup traditional basil-based pesto, 1/4 cup EVOO, 1 TBL chopped garlic and 1 TBL balsamic vinegar mixed well...
And covered the rack on both sides and then left to sit in the fridge for about 5 hours.
More to come as I put it on the WSM in a little while.
Tom
