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Rack of Pork.... #8103924 12/26/20 06:18 PM
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I’ve never been a fan of lamb. Love pork! Last year someone posted a rack of pork and I was smitten! Looked for a couple of weeks but couldn’t find one. Was told they were “seasonal” and I didn’t want to special order one.

I’m gonna find one this year! Has Anyone cooked one. I really want to give it a try. Just trying to decide what rub/spices and how I need to brine it. All thoughts, opinions, and advice welcomed and appreciated!

Be hitting the local grocery stores this week looking for one.

[Linked Image]
[Linked Image]
[Linked Image]


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Rack of Pork.... [Re: SnakeWrangler] #8103945 12/26/20 06:50 PM
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Love doing a good bone-in rack of pork. You're right, they are difficult to find. I have yet to see my SAM's Club carry them, but COSTCO usually carries them between Thanksgiving and New Years, and they are a Swift brand by Kirkland. Really good quality. I know that Swift was one of the packing plants hit really hard by Covid, and shut down for quite a while, maybe affected their selections. Actually going to the grocery today, so will look or ask the meat manager

Re: Rack of Pork.... [Re: SnakeWrangler] #8103956 12/26/20 07:07 PM
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I'm not a fan of lamb either, but love pork. I've done racks of pork with feral pigs only, the bigger the better for this. Once the rack is trimmed & prepped, I brine with your usual sugar/salt/seasoning/herb mixture for 8-12 hrs then rinse/dry/dust with seasoning and smoke on indirect heat (hickory or fruit wood) with apple juice in the water pan. I like to glaze the rack with melted preserves or jelly at the end, let rest and slice. Good stuff! As long as you don't overcook it.

Re: Rack of Pork.... [Re: SnakeWrangler] #8103989 12/26/20 08:35 PM
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Beautiful.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Rack of Pork.... [Re: SnakeWrangler] #8104093 12/26/20 10:27 PM
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Not gonna catch my happy azz eating lamb but I love pork.


"Hey, where the white women at?"
Re: Rack of Pork.... [Re: SnakeWrangler] #8104236 12/27/20 01:10 AM
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Hard to beat a good pork steak

Re: Rack of Pork.... [Re: SnakeWrangler] #8104281 12/27/20 02:04 AM
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I saw them at Costco last weekend when I did my Xmas dinner shopping. They had a lot. I thought about getting one but got a beef tenderloin.

Re: Rack of Pork.... [Re: skinnerback] #8104288 12/27/20 02:16 AM
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Originally Posted by skinnerback
I'm not a fan of lamb either, but love pork. I've done racks of pork with feral pigs only, the bigger the better for this. Once the rack is trimmed & prepped, I brine with your usual sugar/salt/seasoning/herb mixture for 8-12 hrs then rinse/dry/dust with seasoning and smoke on indirect heat (hickory or fruit wood) with apple juice in the water pan. I like to glaze the rack with melted preserves or jelly at the end, let rest and slice. Good stuff! As long as you don't overcook it.


Same here

Re: Rack of Pork.... [Re: SnakeWrangler] #8104298 12/27/20 02:31 AM
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Had one yesterday from Costco that was pre seasoned. We over cooked it but the price was right

Re: Rack of Pork.... [Re: Brother in-law] #8104334 12/27/20 03:25 AM
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Originally Posted by Brother in-law
Had one yesterday from Costco that was pre seasoned. We over cooked it but the price was right



Even over cooking, it's still good eating.

I don't know about you, but I love a good pepper vinegar sauce on my pork loin with a little splash of Worcestershire & black pepper.

Re: Rack of Pork.... [Re: SnakeWrangler] #8104631 12/27/20 03:48 PM
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I love lamb. Surprised it's getting some hate here.

I love doing a rack of pork. My favorite way to cook it is just like prime rib. 450°f for about 15 minutes and then drop the temp to 325°f until the internal temp is 140°f. Man it's an amazing cut.

Re: Rack of Pork.... [Re: SnakeWrangler] #8104762 12/27/20 06:48 PM
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I saw some real nice rack of pork at Tom Thumb in Irving this morning .


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Re: Rack of Pork.... [Re: SnakeWrangler] #8105447 12/28/20 02:06 PM
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It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Rack of Pork.... [Re: Herbie Hancock] #8105579 12/28/20 03:35 PM
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That's the one I was remembering/looking for! Thank you Sir! flehan

I ordered one today....will be here tomorrow....

Thoughts on brine and seasoning?


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Rack of Pork.... [Re: SnakeWrangler] #8105606 12/28/20 04:05 PM
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Originally Posted by SnakeWrangler


That's the one I was remembering/looking for! Thank you Sir! flehan

I ordered one today....will be here tomorrow....

Thoughts on brine and seasoning?


I never brined the two I have made, it wouldn't hurt. I didn't season it because I did a mop on it so any seasoning I would have added would be washed away. The homemade mop I do is: tiger sauce, worcester sauce, tons of butter, garlic, onions and lemon.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Rack of Pork.... [Re: SnakeWrangler] #8106907 12/29/20 07:02 PM
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[Linked Image]

And so it begins.....


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Rack of Pork.... [Re: SnakeWrangler] #8106915 12/29/20 07:05 PM
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NICE!!! Can't wait.

Re: Rack of Pork.... [Re: SnakeWrangler] #8107053 12/29/20 09:53 PM
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Everything ready to go..... [Linked Image]

Rinsed and patted the pork dry. Covered liberally with olive oil, sea salt, black pepper, minced garlic, and a liberal coating of Montreal Steak seasoning for a crust. Placed in a roasting pan on top of a small rack with 1/2 can of beer and 1/2 cup of water.

In the oven at 450 for 15 minutes then 1 hour at 325.
[Linked Image]

Carrots, broccoli, cauliflower, potato, baby portobello mushrooms, and more onions to be added along with a meat thermometer after the first hour. Then cook until internal temp of 140. Pull and let rest for 15-20 then slice and serve.
[Linked Image]

While the rack is resting will put the parmesan tomatoes in the oven to melt the cheese. Thick slices of tomato, sprinkled with Magic Dust, and smothered with Parmesan cheese... [Linked Image]


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Rack of Pork.... [Re: SnakeWrangler] #8107105 12/29/20 10:30 PM
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cheers

Re: Rack of Pork.... [Re: SnakeWrangler] #8107111 12/29/20 10:35 PM
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Veggies and probe added with a can of chicken broth below the rack the pork is sitting on....[Linked Image]

Sitting at 124 after the first hour.... will pull about 138 to let rest....
[Linked Image]


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Rack of Pork.... [Re: SnakeWrangler] #8107194 12/29/20 11:31 PM
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Waited until 140 to pull....now resting!
[Linked Image]

[Linked Image]

Veggies needed a little more time so stirred them and put them back in with the Parmesan tomatoes while the pork rests....


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Rack of Pork.... [Re: SnakeWrangler] #8107203 12/29/20 11:34 PM
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waiting for more pics... :)))))) !!!

Re: Rack of Pork.... [Re: SnakeWrangler] #8107227 12/29/20 11:45 PM
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I'm dyin here !!!

Looks like a GREAT start


SPACE FOR RENT


Re: Rack of Pork.... [Re: SnakeWrangler] #8107236 12/29/20 11:47 PM
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Can hardly wait. Suspense is killing us!!

Re: Rack of Pork.... [Re: SnakeWrangler] #8107274 12/30/20 12:13 AM
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[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]


ABSOLUTELY AMAZING!

Fork tender and very juicy....

EDIT: Melt in your mouth tender and juicy....


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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