Smoked Rack of Pork

Declare your master of the grill status with this incredibly juicy Smoked Rack of Pork that will instantly activate drooling with the first dripping slice. Smoky, meaty, savory, and impossibly tender, this impressive bone-in pork rib roast will have you skipping the fork and knife and gnawing straight from the bone. Just be warned, you might need a bib.

Say goodbye to the sad, gray, and tough pork that traumatized a few childhoods. This simple method combines the low-and-slow magic of smoking with a quick sear, delivering tender, juicy pork rib roast every time.

Serve this up alongside Grilled Acorn Squash, Smoked Baked Potatoes and Fennel Apple Slaw, or with a spoonful of Cranberry Chimichurri.

Key Ingredients

• Pork Roast (3-5 pounds)
• BBQ Seasoning – Recommendations below, but use what will complement the overall meal.
• Binder – Mustard or hot sauce can be used, but this is optional.
• Apple Cider Vinegar for spritzing

Pork can carry any flavor that you throw at it, very similar to chicken. Use your favorite seasoning, or try one of my recommendations below:

• Sedona Sand All-Purpose – Use this for deep, smoky flavors from the chiles, layered with garlic and herbs. This rub has southwest flavors and is sugar-free.
• Smoked Ham Rub – This recipe has classic flavors for smoked pork, including plenty of brown sugar for a delicious crust. Make sure to lightly salt the pork roast before applying this rub, as the recipe itself doesn’t have salt (designed for cured ham).
• Nashville Hot Seasoning – Lean into the spicy life with this rub. It’s more sweet than Scorching Sun All-Purpose, filled with classic flavors and plenty of cayenne.

Variations

• Serve this with a side of Cranberry Chimichurri or Red Chimichurri Sauce
• Season the pork with Korean barbecue seasoning and glaze it with Korean barbecue sauce.
• Double up on the smoky flavor and baste this smoked rack of pork with Maple Chipotle barbecue sauce.
• Pork and mustard just belong together. Serve pickled mustard seeds on the side.

Preparing The Pork Roast

1. Trim the rack of pork to prevent flare-ups. Remove excess fat, little bits of uneven meat, and silver skin. If your pork rib roast has a fat cap, slice a crosshatch or diamond pattern into it. This will allow the seasoning to permeate the meat while also preventing the fat cap from splitting during the cooking process.
2. Remove the excess meat and cartilage from the between the bones. This term is called Frenching. Many roasts will come already Frenched but it doesn’t take long just to clean up the bones a little. This will allow for a gorgeous presentation and let the meat cook evenly. Plus once sliced your chops will have a built-in handle. We won’t judge if you use it.

3. Season the pork generously, making sure that all sides are evenly coated in seasoning. This is a large roast, so feel free to use extra seasoning to cover all of the surface area.
4. Allow the pork to rest. Place the pork on a baking sheet or wire rack fit into a baking sheet and let it refrigerate for at least two hours. If you have the time it’s best to allow it to refrigerate overnight. This will not only deeply season the meat but will also allow the rub to set and adhere to the pork.

The process of dry brining also gives you that juicy bite as the salt in the rub draws the juices out of the pork before the pork reabsorbs it, allowing it to retain its natural moisture during the cooking process.

5. Smoke the pork roast. Preheat the smoker to 250°F. This process will be the same for a pellet grill or a charcoal grill, just make sure the pork is cooking indirectly, away from the coals. Close the lid and allow the pork to cook undisturbed for an hour.

Spritzing is optional but can prevent dry spots. Check the rack of pork after the first house and spritz the edges lightly with apple cider vinegar. You may need to do this twice.

7. Remove the pork when it reaches 125°F. Depending on the size of your bone in pork roast it should take a couple of hours. Make sure that you check the internal temperature from the center and thickest portion of the roast, not touching the bones.

9. Sear the rack of pork to finish. If using a charcoal grill adjust the vents and let the grate heat up. If using a pellet grill increase the temperature of your grill to between 400-450°F.
   
   Place the roast back on the grill and allow it to sear on all sides. When it reaches 140°F internally remove it from the grill. Make sure you’re checking with an instant-read thermometer!
   
10. Rest the meat. The pork will continue to cook as it rests. You’ve worked hard to ensure you’re serving up a succulent bite of pork, so let those juices redistribute into the meat. You’ll want to let it rest for at least 10-15 minutes. Then slice up your chops and enjoy! You’ve earned it!

Important Tips

• Not all racks of pork will have a fat cap. If yours does, make sure to score it so your seasoning can penetrate the meat. This will also prevent it from splitting during the cooking process. If your pork doesn’t have a fat cap, no worries, it will still be incredibly flavorful and juicy, and the seasoning will more evenly permeate the meat.
• Use wood that compliments the mild, delicate, lightly sweet flavor of pork. Fruit woods are exceptionally perfect for pork. Applewood and cherry are classic options. Other woods such as pecan and maple will also give a slightly sweet note. For a bolder smoke flavor, hickory is a great option. Think hickory smoked bacon. Oak would is also a great option and falls in the middle flavorwise, bolder than a fruit wood, but not as bold as hickory.
• The longer you can allow your roast to dry brine, the better. Allow for at least two hours but you can let it go up to 24 hours, especially for a larger 8-10 bone roast. There are three benefits to dry brining your pork rib roast. It allows the seasoning to adhere and set. It deeply seasons the meat, and it keeps the meat juicy.
• This same method can also be used on a gas grill. Preheat your gas grill to 250°F, not lighting all of the burners. Place a foil pack with wood chips over the direct heat and allow it to begin smoldering before placing the pork on the indirect side. The rest of the instructions will be the same.
• If you decide to glaze your pork, do it towards the end of the cooking process to prevent any sugars from burning and becoming acrid.

Sides for Smoked Rack of Pork

• Smoked Tennessee Onions
• Tangy Blue Cheese Coleslaw
• Smoked Jalapeno Poppers
• Smoked Baked Beans
• Smoked Potato Skins

Frequently Asked Questions