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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-04-2010, 12:20 AM
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#1 |
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On the road to being a farker
Join Date: 02-06-08
Location: Redding, CA
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Rack of Pork (thought I had lamb...)
i was in costco and bought rack of pork (I had rack of lamb in my hand). The label suggests cooking like i would a rack of lamb. Sear it w/ rosemary and thyme then indirect heat to temp. Anyone have a better suggestion on how to cook it? I want to smoke it. I would not smoke lamp but will pork.
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07-04-2010, 02:12 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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You can smoke Lamb... in fact you should smoke lamb... even if it is a little rack. Agreed, lamb is great grilled, but it can be AWESOME smoked. Search some threads here and see what you think!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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07-04-2010, 08:25 AM
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#3 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That sounds like a good plan. I like rosemary on pork. Of course, since it's pork you'll have to cook it to a higher internal temp than lamb. I would take it to 145 internal and then let it rest for a bit before slicing.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-04-2010, 09:29 AM
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#4 |
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Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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All good advise. You should smoke lamb. Can't imagine why you said you would never?
As for the pork, I love low and slo like a prime rib. I just use S & P and make slits and put small pieces of garlic in it. 145 sounds perfect to me. Good Luck
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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07-04-2010, 09:30 AM
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#5 |
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Got Wood.
Join Date: 07-07-09
Location: Charleston, SC
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Yes...I've "smoked" one of these from Costco...actually indirectly grilled on an 18.5" Weber with charcoal. I used Bad Byron's Butt Rubb, which is my favorite on just about everything from chicken to burgers to steak...and of course, pork. Cooking temps/rest was done just as Ron says above. IT TURNED OUT FABULOUS...had my brother in town and he thought I was a genius. Sadly, I can't find these pork ribs on a regular basis at Costco. Q on without fear, brother!
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Smokin' Teddy T...still smokin' after all these years! |
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07-04-2010, 04:40 PM
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#6 |
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On the road to being a farker
Join Date: 02-06-08
Location: Redding, CA
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I love my lamb cooked to sear the outside and med-rear. I could smoke it but I like the way i do lamb so no reason to change. I think i will smoke the rack of pork. I sure was surprised when I got home.
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