You don’t see this cut a lot on here. How did you do it? Brine? Rub? Times and temps? How did it turn out – were you happy with it?
I did a full one for xmas for the first time, and it was really great. 24-hour brine, combo of bbq and poultry rub, 275-300 with hickory until 135, and it carried over to 145 during an hour rest. I am curious how others did a rack of pork.
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You don’t see this cut a lot on here. How did you do it? Brine? Rub? Times and temps? How did it turn out – were you happy with it?
I did a full one for xmas for the first time, and it was really great. 24-hour brine, combo of bbq and poultry rub, 275-300 with hickory until 135, and it carried over to 145 during an hour rest. I am curious how others did a rack of pork.