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Unread 11-09-2011, 12:33 PM   #1
smokerpete
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Default Hickory Smoked Rack of Pork (Prons)

Picked up a Swift Premium Rack of Pork from Costco to smoke with Hickory. My last Rack of Pork was dry cured for days and turned out great but wanted to Low and Slow Smoke/Cook this Rack at 225F to taste the results.



Trimmed the fat and gray matter. Rubbed the Rack of Pork with Annie's Roasted Garlic EVOO for the glue and applied a liberal amount of Jan's Dry Rub. Tossed the Rack into the fridge for 2 hours.



Scrubbed some baking Potatoes clean and set them aside to dry to be roasted in the Infra Red Char-Broil SRG. Right before cooking the potatoes I will rub them with Annie's Roasted Garlic EVOO and season them with Fagundes Seasoning.



Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225F using Hickory pellets. Estimated 4 hours at 225F for the Internal Temperature (IT) to reach 145F.



Experience has shown that these Potatoes take 1 hours on HIGH with Lid OPEN in the Char-Broil SRG to reach an IT of 210F. Used to use the fork test but cooking to a known IT works so much better!



At 225F the MAK 2 Star rolls out some great smoke. My other option would be to use the SMOKE setting (~180F) and then bump the temp to finish the Rack of Pork but I found that 225F gives me the best of both worlds ... Ample Hickory Smoke and a high enough temp to cook the Rack in a timely fashion.



Took just shy of 4 hours to go from an IT of 43F to 145F. Used to take Pork to an IT of 160F but am learning to pull it sooner. The Pork is cooked at 140F and even the directions on the Swift Premium Rack of Pork called to pull the Rack when the IT hit 145F. Found the Rack of Pork to be extremely moist and tender.



The money $shot ... A serving of scrumptious Rack of Pork served with a Baked Potato and a side of steamed Brussels Sprouts and Broccoli ... Bon Apptit



This Hickory Smoked Rack of Pork met all my expectations and showed me the benefits of cooking to an IT of 145F vs the age old standard of 160F. If you haven't cooked Pork to the new standards you don't know what you're missing !!
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Unread 11-09-2011, 12:35 PM   #2
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Looks great. Something that good might actually get me to eat my sprouts.
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Unread 11-09-2011, 12:37 PM   #3
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looks great
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Unread 11-09-2011, 12:44 PM   #4
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I'd eat it!
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Unread 11-09-2011, 12:52 PM   #5
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That looks so, so good!

I'm glad to see another MAK owner out there. I love my 2-star.
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Unread 11-09-2011, 12:57 PM   #6
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Quote:
Originally Posted by colonel00 View Post
Looks great. Something that good might actually get me to eat my sprouts.

u know what, brussell sprouts are actually not bad if done right. i like em. i dont eat those little sprouts that look like grass tho. they taste like grass also.

ive also never had "rack of pork" looks good! almost like a rack of lamb ribs. what part of the pork rib do these come from?
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Unread 11-09-2011, 01:09 PM   #7
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Quote:
Originally Posted by DirtyDirty00 View Post
u know what, brussell sprouts are actually not bad if done right. i like em. i dont eat those little sprouts that look like grass tho. they taste like grass also.

ive also never had "rack of pork" looks good! almost like a rack of lamb ribs. what part of the pork rib do these come from?
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Unread 11-09-2011, 01:32 PM   #8
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I've been wondering about those when I've seen 'em at Costco. I'll grab one next time

I've gotten to be a huge fan of cooking pork to around 145 - much more juicy that way

Nice pix!
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Unread 11-09-2011, 01:43 PM   #9
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nice pics, thanks for the potato trick in the Big easy IR.

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Unread 11-09-2011, 01:44 PM   #10
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I love those bone in pork loins, and you nailed it!

Nice and juicy. Couldn't agree more with gtr on an IT of 145. That's what I shoot for with any loin, rack, or tenderloin I do now.
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Unread 11-09-2011, 01:47 PM   #11
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great looking rack, will have to try them one of these days and see if I can do as good of a job!
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Unread 11-09-2011, 01:52 PM   #12
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Oooooh yeah!
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Unread 11-09-2011, 02:07 PM   #13
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Looks great. Have never tried this cut but will surely do so in the future. Cant wait to try that IT as well. :)

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Unread 11-09-2011, 02:15 PM   #14
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Great looking dinner Pete. Great Work!
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Unread 11-09-2011, 02:22 PM   #15
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Looks Delicious! Thumbs up for not overcooking the rack too!

Cheers!

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