How to smoke a perfect pork rack
Smoked pork rack is a delicious and impressive dish that is perfect for any occasion, from backyard barbecues to holiday feasts. However, it can be challenging to get it just right. In this blog, we'll share some tips and techniques for smoking a pork rack to perfection.
Equipment
- Smoker
- Charcoal or wood chips
- Meat thermometer
- Aluminum foil
Ingredients
- 8-10 bones pork rack
- Dry rub
- BBQ sauce
Instructions
- Remove the pork rack from its packaging and trim any excess fat from the meat.
- Apply the dry rub all over the pork rack, making sure to cover it thoroughly.
- Let the pork rack sit at room temperature for 20 minutes to allow the dry rub to penetrate the meat.
- Preheat your smoker to 225°F and add the charcoal or wood chips according to the manufacturer's instructions.
- Place the pork rack in the smoker bone-side down, and close the lid.
- Smoke the pork rack for 3-4 hours, or until the internal temperature reaches 160°F.
- Wrap the pork rack in aluminum foil, and return it to the smoker.
- Continue smoking the pork rack until the internal temperature reaches 195°F, which should take an additional 1-2 hours.
- Remove the pork rack from the smoker and let it rest for 15 minutes.
- Slice the pork rack between the bones and serve with your favorite BBQ sauce.
Notes
- It's important to let the pork rack rest after cooking to allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful dish.
- You can use any type of wood chips you prefer, such as hickory, apple, or cherry, to add additional flavor to the pork rack.
- If you don't have a smoker, you can still make a delicious pork rack by using a charcoal grill and indirect heat.