Smoking a rack of pork!! QView added

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I'll start this post by saying I usually don't post on qviews because while they are amazing I feel like me saying "oh hey that looks yummy" is just old hat and I guess there's a bit of laziness going into it too but I don't post on qviews.

But that looks so darn delicious and I'm so jealous that I just have to post.

OH HEY THAT LOOKS YUMMY!
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That looks awesome!  Costco better have a supply of those things.  That is on the to do list for sure.

Thanks for sharing and taking one for the team!
 
That is some fine lookin pork. I wonder if Sam's club has them??

I don't even know if there is a Costco around here. But I am gonna look.

Great Job!!!

Mike
 
Teebob, 145*F IT is plenty, have no fear, after the rest the temp will be between 150* and 155*F with plenty of juicy goodness and a pale pink blush...It's the best temp for Pork loin, bone in like yours or boneless...JJ
Utter perfection, Jimmy, thanks for the heads-up!!!
 
That turned out real nice and tasty looking.

I especially like that its not overpowered with spices.

Thanks for sharing.

  Craig
 
Careful teebob, remember I have to follow this next weekend 
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I'm holding you to that, Gary!  Can't wait to see your results.  You will LOVE it!!  If any of my prep info isn't clear, let me know and I'll elucidate!  
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  To accurately recreate my conditions, you have to whip up 30 MPH wind gusts and a hard rain about an hour before completion;  jet engines and a commercial fire suppression system should do it.  LOL

BTW, because the rack is cryovac'ed and in brine, the use-by date will be several weeks into the future.  So if circumstances dictate you can't cook it on a given day, it'll wait patiently for you.  It's not like you have to plan ahead to thaw or use it in x-number of days or it'll spoil.
 
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That turned out real nice and tasty looking.

I especially like that its not overpowered with spices.

Thanks for sharing.

  Craig
Thanks, Craig!  As I was slathering the herb mix onto the pork, I was a little concerned because I added a LOT of chopped garlic in addition to the garlic that was in the pesto.  (Wife LOVES garlic!)  But everything is very subtle and well-blended.  Even the reserved left in the baking pan was just perfect because it had cooked sufficiently.  Come to think of it, that would have made for AWESOME bread-dripping sauce!  Oooo, note to self... !!
 
 
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Glad the reverse sear worked out for you Teebob, you can use the same method with all kinds of differant cuts.
 
That cut is on the top of my 'next' list, that's for sure.

There's a nice family place near my home that has a 'cowboy porkchop' that looks like it is pared from from that roast. They finish frenching it and basically leave the loin... Its' spiced and roasted, then they cover it in asiago and some other cheese whose name escapes me currently and finish it in a broiler.

I may have to try that after driving to Detroit this week... Hrm... there's a smoker there too ;)
 
I looked at Sam's today to see if they had them, and they don't so I guess I'll have to make a longer drive to Costco to get one.
 
Excellent job  - pics and explanations.  Incredible - I think I can actually smell it through the internet.

I'm on my way to Costco right n........
 
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Great deal on LEM Grinders!

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