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.

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

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.

Beautiful.

Not gonna catch my happy azz eating lamb but I love pork.

Hard to beat a good pork steak

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.

Same here

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.

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.

I saw some real nice rack of pork at Tom Thumb in Irving this morning .

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

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.

And so it begins.....

NICE!!! Can't wait.

Everything ready to go.....

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.


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.


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...

Veggies and probe added with a can of chicken broth below the rack the pork is sitting on....

Sitting at 124 after the first hour.... will pull about 138 to let rest....

Waited until 140 to pull....now resting!




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

waiting for more pics... :)))))) !!!

I'm dyin here !!!

Looks like a GREAT start

Can hardly wait. Suspense is killing us!!

ABSOLUTELY AMAZING!

Fork tender and very juicy....

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