How would you recommend to cook these. It’s pork my uncle got from his uncles restaurant.
How would you recommend to cook these. It’s pork my uncle got from his uncles restaurant.
by 710MISFIT
8 Comments
Classic_Explorer7739
These are awesome. Salt and dry sage for a day or two in the fridge then put some herbs and mustard after you trim them. Grill away from heat on low then grill direct to finish.
RVAPGHTOM
Reverse sear. Smoke on low until around 120 internal temp. Remove and finish – broiler, torch, charcoal, gas grill, hot pellet grill. But the “hot” pellet grill would be my last choice.
gingergeode
I’d smoke em the whole way
KJwhisperer
Do yourself a favor. You tube search “cranberry rack of pork John setzler”
The video is kamado spcific…. but the recipe and method will translate over to your pellet grill very easy.
Its one of my wife’s favorite cooks and easy to get right.
_rotary_pilot
Crown rib roast.
Tie it up. Season with your choice of spices. Stuff the middle (cavity) with sausage.
Smoke @ 225* after hot searing for color and flavor.
Unlikely_Whereas6670
DON’T crown rib that – it’s not big enough and will be WAY more work then you expect. Brine 24-48 hours ahead of time, do use fresh rosemary and thyme when doing so, I honestly really like using bell peppers and apple juice as well. Cook shouldn’t be too hard, 225, low and slow, wrap the bones in tin foil for presentation when you put it in. Season heavy when you cook, don’t be scared.
PierreDucot
I have made a rack of pork for two Christmases in a row (3 at once last time). I follow this pretty closely, and highly recommend:
8 Comments
These are awesome. Salt and dry sage for a day or two in the fridge then put some herbs and mustard after you trim them. Grill away from heat on low then grill direct to finish.
Reverse sear. Smoke on low until around 120 internal temp. Remove and finish – broiler, torch, charcoal, gas grill, hot pellet grill. But the “hot” pellet grill would be my last choice.
I’d smoke em the whole way
Do yourself a favor. You tube search “cranberry rack of pork John setzler”
The video is kamado spcific…. but the recipe and method will translate over to your pellet grill very easy.
Its one of my wife’s favorite cooks and easy to get right.
Crown rib roast.
Tie it up. Season with your choice of spices. Stuff the middle (cavity) with sausage.
Smoke @ 225* after hot searing for color and flavor.
DON’T crown rib that – it’s not big enough and will be WAY more work then you expect. Brine 24-48 hours ahead of time, do use fresh rosemary and thyme when doing so, I honestly really like using bell peppers and apple juice as well. Cook shouldn’t be too hard, 225, low and slow, wrap the bones in tin foil for presentation when you put it in. Season heavy when you cook, don’t be scared.
I have made a rack of pork for two Christmases in a row (3 at once last time). I follow this pretty closely, and highly recommend:
[https://www.youtube.com/watch?v=EcG0jcBiRcg](https://www.youtube.com/watch?v=EcG0jcBiRcg)
Smoke them 225 low and slow.