Smoked Rack of Pork
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Affordable and large enough to feed many people, a smoked rack of pork makes for a great meal on holidays and special occasions.
Don’t be fooled by its large size; it is easy to prepare and cook, especially on a smoker.
Smoked rack of pork
A pork rack is also commonly known as a bone-in pork rib roast. It’s the same cut of meat as a beef prime rib. It’s similar to a pork loin but still has the bones attached.
Like the pork loin, this cut has a mild flavor and is fairly lean, but it has a nice fat cap, which helps provide additional moisture and flavor through the cooking process. It is sourced from the upper portion of the loin primal.
I used a rack of pork from Snake River Farms. We’ve worked out a deal for Smoked BBQ Source readers to get 15% off all orders over $99 with code SMOKEDBBQ15.
The bones come frenched, exposing them for better presentation and flavor.
Each rack of pork weighs around 6 pounds and is between 10 and 12 bones in length, making it easy enough to serve 8-10 people.
I went for a straightforward presentation, but if you want a real show-stopper, check out our Smoked Pork Crown Roast, which uses the same cut of meat.
Tips and tricks to help you get the best results when smoking a rack of pork:
- Trim or score: While it’s important to choose a rack of pork with some fat, you’ll want to trim off any excess fat before smoking. This will help to prevent flare-ups and ensure that the pork cooks evenly. If you leave the fat cap, remove any excess, and score the cap in a cross-hatch pattern to allow your rub to penetrate the meat.
- Use a BBQ rub: This not only helps to flavor the meat but also creates a delicious crust on the outside. For this cook, I recommend our BBQ Pork Rub Recipe, or use your favorite pork BBQ rub.
- Use fruit wood or pecan: I recommend using apple, cherry, or pecan as it pairs well with pork.
- Spritz: To help keep the pork moist while it smokes, spritz it with apple juice or apple cider vinegar every hour or so.
- Use a meat thermometer: To ensure that your pork is cooked to the right temperature, use a meat thermometer to check the internal temperature. The USDA recommends cooking pork to an internal temperature of 145°F.
How to smoke a rack of pork
Start by trimming any excess fat from the pork. I like to leave the fat cap on as it helps keep the meat moist.
If you elect to leave the cap on, score it with a sharp knife (like our Smoke Kitchen Boning Knife) and dry brine the pork by sprinkling it with kosher salt and leaving it uncovered in the fridge for 12-24 hours.
Because a rack of pork is a large cut of meat, brining will help keep it moist.
After your pork has dry-brined, slather the entire rack with Dijon mustard and cover with an all-purpose BBQ rub.
I prefer to use a combination of sweet and savory ingredients that complement the natural flavors of the pork best.
I smoked the pork rack on my Traeger Timberline at 225°F, and used cherry pellets from Bear Mountain BBQ.
You can go with any good smoke wood, though.
Every hour or so, spritz with apple cider vinegar to help retain moisture and promote crust formation.
The cooking time for a rack of pork will depend on its size and thickness, as well as your desired level of doneness.
Generally, a rack of pork will take approximately one hour per pound to cook at 225°F. For example, a 5-pound rack of pork would take approximately 5 hours to cook at this temperature.
Once the interior of the pork reaches 145°F, remove it and let it rest for 15-20 minutes.
Slice between each bone and serve as is, or make a creamy Dijon sauce for that extra pop of flavor.
This is a great sauce that’s easy to make and goes well with a rack of pork.
More smoked pork recipes
Smoked Rack of Pork
Ingredients
- 1 rack of pork
- 2 tbsp Dijon mustard
- 2 tbsp BBQ Rub - any pork barbecue rub will work great. If you brine the pork make sure you use a rub that isn't too salty or reduce the Kosher salt.
- 2 tbsp Kosher salt
For the Dijon cream sauce (optional)
- ¼ cup heavy cream
- 1 tbsp worcestershire sauce
- 2 tbsp dijon mustard
- ¼ cup parmesan cheese - grated
- ¼ cup chopped parsley
- 1 tsp cracked black pepper
Instructions
- Trim any excess surface fat from the rack of pork. If you’re keeping the fat cap, score it in a crosshatch pattern using a sharp knife to help render the fat and allow seasoning to penetrate.
- To dry brine, sprinkle Kosher salt evenly over the meat and refrigerate uncovered overnight on a wire rack set over a tray.
- If you dry brined the pork, remove it from the refrigerator and gently brush off any excess salt. Coat the entire rack with a thin layer of Dijon mustard, then apply an even layer of BBQ rub.
- Smoke the rack of pork at 225°F until it reaches an internal temperature of 145°F, which typically takes about 4 to 5 hours. For added moisture and flavor, spritz the pork with apple cider vinegar once every hour during the cook.
- Rest for 20 minutes and then slice between each bone. Serve with Dijon cream sauce if desired.
For the Dijon Cream Sauce
- Heat a pan to medium low heat and add each ingredient, stiring together to combine.
- Turn off the heat once the parmesan cheese has melted and the sauce is warmed up. Serve immedietly.
Notes
At a steady 225°F, you can expect a rack of pork to take about one hour per pound to smoke. So if you’re working with a 5-pound rack, plan for approximately 5 hours of cook time. However, always go by internal temperature, not just time. The pork is ready when it reaches an internal temperature of 145°F, measured at the thickest part with a meat thermometer. 2. Do you need to brine a pork rack? While I like to brine the rack of pork for 12-24 hours, you don’t have to. If you decide not to brine, it’s especially important not to overcook the pork so make sure you use a meat thermometer and remove the pork as soon as it hits 145°F.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Jordan Hanger is a grilling enthusiast known for bold, approachable recipes that blend American and Asian BBQ. Growing up with an American dad and Korean mom, he developed a love for fusion flavors, inspiring his brand, Ninjacue.
With over over one million followers on social media, Jordan makes great barbecue fun and accessible for everyone.
Is cook time really only 30 minutes? Also, says spritz every hour?
Whoops that is our mistake, thanks for pointing that out Tonya! I’ve updated the recipe with the correct times, which we mentioned in the write up but were displayed incorrectly in the recipe section.