Smoked Rack of Pork

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Servings people

Calories 117kcal

Author Jordan Hanger

Ingredients

1 rack of pork
2 tbsp dijon mustard
2 tbsp BBQ Rub I used our honey garlic rub but any pork barbecue rub will work great. If you brine the pork make sure you use a rub that isn't too salty.
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

Remove any excess fat and dry brine your rack of pork overnight in the refrigerator. If electing to leave the fat cap on, score with a sharp knife. You can dry brine by sprinkling kosher salt onto the rack of pork and refrigerate uncovered overnight.
Remove pork loin from the refrigerator and brush off any excess salt. Then coat the entire rack with dijon mustard and coat evenly with our Smoke Kitchen Honey Garlic BBQ rub (or any rub of your choice).
Smoke the rack of pork at 225°F until the pork reaches an internal temperature of 145°F. You can spritz the pork each hour with apple cider vinegar.
Rest for 20 minutes and slice between each bone. Serve with dijon cream sauce if desired.

For the Dijon Cream Sauce

Heat your pan to medium low heat and add each ingredient, stiringtogether to combine.
Turn off the heat once the parmesan cheese has melted and the sauce is warmed up. Serve immedietly.

Notes

1. What is a pork rack?

A rack of pork refers to a group of bones that are attached to a loin of pork. It's the same cut as a prime rib and is also known as pork rib roast. Choose a rack of pork that has a good amount of fat marbling, as this will help to keep the meat moist and flavorful while it smokes.

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