Rack of Pork

[Scotty Dog]

I just purchased a meat cut I have not seen before.  It was from Costco and is a Rack of Pork.  Has anyone smoked this and how would I do it.  I just received my Digital 6 rack today and it is getting seasoned now.

[GusRobin]

you got a picture?

[mikecorn.1]

Is it something like this?

Also called a pork rib roast or center cut pork loin.


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[Scotty Dog]

Yes Mike, looks like that picture.

[mikecorn.1]

Yes Mike, looks like that picture.

Since I've never done a pork loin before, I'll let the other members give their input. :D


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[Smokin Soon]

I have only sliced, and cold smoked those. One of the folks over at Pelletheads just did one whole.

http://pelletheads.com/index.php?topic=10878.0

[Scotty Dog]

[Scotty Dog]

[viper125]

Make some nice thick chops, or cook like loin.

[Scotty Dog]

I made up some Jan's Rub and wrapped it for the overnight fridge.  What temp and how long should I plan for this in the smoker?  I also plan to do a Butt at the same time.

[Habanero Smoker]

I generally will smoke bone-in pork loin at 225°F, until an internal temperature of 140°F. If you don't like your pork that rare, you can take it to 145°F. I generally use about 1:20 - 1:40 hours of pecan. If the piece is long enough, you can curl, tie the ends together, and cook it vertically. I don't believe there is any benefit to curling it, except presentation.

[Scotty Dog]

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[Scotty Dog]

Had a good Saturday with my first smoke.

[Scotty Dog]

[Keymaster]

You did a awesome job on that meal, Now I gotta go to costco :)