How long does it take to smoke a rack of pork?

Always cook to temperature, not necessarily time. It depends on how large your roast is. A larger roast such as a 4-5 bone roast should take over two hours. For a larger roast like a 8-10 rib roast plan on at least four hours. You want to pull the roast off when it hits 140°F.

Can you smoke a rack of pork at 225°F?

Yes, however smoking at 250°F will not only cut down on the cooking time but give you the best results for both flavor and texture. Smoking at a lower temperature will leave the fat more gelatinous and doesn’t render it as well. Smoking the pork at 250°F will still give you a great smoke flavor while also helping to render the fat. Plus, you’re on your way to that Fred Flinstone gnawing-on-the-bone bite a little faster.

What size rack of pork should I buy?

You will want to allow at least one bone per person.

Do I need to use a binder for a smoked rack of pork?

No. If you allow the seasoning to refrigerate, or dry brine, on the pork chop a binder isn’t necessary. However, you can use one if you like. It will add a slight layer of flavor but not be the predominant flavor.

What is the difference between a rack of pork and a crown roast of pork?

They are both the same cut of pork. A crown roast of pork is made up of pork racks of ribs that have been tied together to stand upright, forming a crown.

Smoked Rack of Pork - Chiles and Smoke

Ingredients

Scale

1 pork roast, about 3-5 pounds
2 tablespoons Sedona Sand Seasoning
2 tablespoons mustard or hot sauce, used as a binder
Apple cider vinegar for spritzing

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Instructions

Clean up the rack. Trim off any excess fat or small bits. If your rack has a fat cap, slice a crosshatch pattern into it before adding the seasoning. This allows the seasoning to make better contact and will prevent the fat from splitting while cooking.
Season the pork generously. This is a large roast, so feel free to use extra seasoning if you need to. Allow the pork to rest in the fridge, uncovered, for at least 2 hours if possible prior to cooking. Dry brining overnight in the fridge will provide the best results.
Prepare the smoker for indirect cooking at 250°F. This temperature ensures the pork stays moist while providing plenty of wood-fired flavor.
Place the rack of pork in the smoker and allow it to cook. Spritz with apple cider vinegar after the first hour, and every 45 minutes after that. Do this for a couple of hours until it reaches about 125°F internal temperature.
Increase the heat for searing. Remove the pork roast briefly while the grill heats up. Place it back in the smoker and allow it to sear on all sides. The finished temperature is 140°F, which will continue to cook as it rests.

Notes

Timing of cook will depend on the size of the roast. It will at least take 90 minutes on a smaller roast to reach the target temperature, and at least 2 hours for the larger roast.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 4-6 hours
Category: Pork
Method: Smoking
Cuisine: Dinner, Holiday Meal

Nutrition

Serving Size: 1 slice
Calories: 335
Sugar: 0 g
Sodium: 1890.4 mg
Fat: 6.6 g
Carbohydrates: 0 g
Protein: 63.4 g
Cholesterol: 196.6 mg