Place your charcoal in a charcoal chimney and light it from the bottom.
While the coals are heating up, prep your rack of pork.
Start by scoring the fat on the bottom of your rack in a crisscross pattern.
Season generously with a BBQ Pork Rub.
Let the seasoned rack of pork rest at room temperature for 10 to 15 minutes to let the seasoning set. Once the pork looks moist, it’s ready to go onto the grill.
Once your charcoal is 75% covered in ash, pour it into the charcoal basket of your grill.
Top the charcoal with 5 to 6 chunks of pecan wood.
Place your rack of pork directly on the grate over the open flame with the fat cap facing down.
After 45 minutes, flip the rack over to let the meat side get a better crust.
Cook for another 15 minutes, or until the internal temperature reaches 145°F.
Pull the pork off, tent it in foil, and let it rest for 15 to 20 minutes.
Slice the pork between the bones and serve immediately alongside your favorite side dishes.