Smoked Rack of Pork

Smoked rack of pork transforms a simple cut into something special. This method gives you juicy meat, crisp crackling, and big barbecue flavor with minimal fuss.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings people

Calories 117kcal

Author Jordan Hanger

Ingredients

1 rack of pork
2 tbsp Dijon mustard
2 tbsp BBQ Rub any pork barbecue rub will work great. If you brine the pork make sure you use a rub that isn't too salty or reduce the Kosher salt.
2 tbsp Kosher salt

For the Dijon cream sauce (optional)

¼ cup heavy cream
1 tbsp worcestershire sauce
2 tbsp dijon mustard
¼ cup parmesan cheese grated
¼ cup chopped parsley
1 tsp cracked black pepper

Instructions

Trim any excess surface fat from the rack of pork. If you’re keeping the fat cap, score it in a crosshatch pattern using a sharp knife to help render the fat and allow seasoning to penetrate.
To dry brine, sprinkle Kosher salt evenly over the meat and refrigerate uncovered overnight on a wire rack set over a tray.
If you dry brined the pork, remove it from the refrigerator and gently brush off any excess salt. Coat the entire rack with a thin layer of Dijon mustard, then apply an even layer of BBQ rub.
Smoke the rack of pork at 225°F until it reaches an internal temperature of 145°F, which typically takes about 4 to 5 hours. For added moisture and flavor, spritz the pork with apple cider vinegar once every hour during the cook.
Rest for 20 minutes and then slice between each bone. Serve with Dijon cream sauce if desired.

For the Dijon Cream Sauce

Heat a pan to medium low heat and add each ingredient, stiring together to combine.
Turn off the heat once the parmesan cheese has melted and the sauce is warmed up. Serve immedietly.

Notes

1. How Long Does It Take to Smoke a Rack of Pork?
At a steady 225°F, you can expect a rack of pork to take about one hour per pound to smoke. So if you’re working with a 5-pound rack, plan for approximately 5 hours of cook time.

However, always go by internal temperature, not just time. The pork is ready when it reaches an internal temperature of 145°F, measured at the thickest part with a meat thermometer.

2. Do you need to brine a pork rack?

While I like to brine the rack of pork for 12-24 hours, you don't have to. If you decide not to brine, it's especially important not to overcook the pork so make sure you use a meat thermometer and remove the pork as soon as it hits 145°F.

Nutrition