Smoked Rack of Pork Recipes That Won’t Let You Down

We found a smoked rack of pork recipe that will help you cook an ideal meal. Our instructions will guide you through the process.
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Last updatedLast updated: September 28, 2021
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Whether in a chic restaurant, with friends, or during a family meal, enjoying a smoked rack of pork is a great culinary experience. In any case, you should know that smoking a dish of roast pork rack requires following some working recipes. There are a few points to take into account, particularly concerning the choice of the piece to use and the smoking method to adopt.

Want to smoke this staple for happy Sunday family gatherings, but have no idea how to do it? So, you have to follow this guide, so you do not miss anything in your preparation.

Smoked rack of pork recipes

Below are some pork rack recipes which you can try smoking at home or your restaurant:

American style pork ribs

  • Preparation time: > 3h
  • Difficulty: Easy
  • Serving: for up to 4 people

Ingredients

  • Smoked Rack of Pork Recipes That Won't Let You Down3.3 pounds of ribs (large eaters: a whole rack, small eaters: half);
  • Salt pepper;
  • Barbecue sauce:
  • 120 ml (1/2 cup) of ketchup;
  • 120 ml (1/2 cup) veal stock;
  • 3 tbsp of lemon juice;
  • 60 ml (1/4 cup) of balsamic vinegar;
  • 60 ml (1/4 cup) white vinegar;
  • 1/4 cup (60 ml) Worcestershire sauce;
  • 1 tbsp brown/cane sugar;
  • 1 tsp of mustard.

Preparation

  • Season both sides of the meat with salt, pepper, and paprika. Place all the rack of ribs in a large baking dish. You can stack them.
  • Smoked Rack of Pork Recipes That Won't Let You DownCover with aluminum foil. It must be closed well at the edges.
  • For the barbecue sauce: Place all these ingredients, including the Worcestershire sauce Trusted Source Worcestershire sauce - Wikipedia Worcestershire sauce (/ˈwʊstərʃər/ WUUS-tər-shər) is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The creators were pharmacists (chemists in British English) John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. en.wikipedia.org in a saucepan and heat. Stir with a whisk until well combined. After some minutes, rub the sauce on all parts of the rib.
  • Smoked Rack of Pork Recipes That Won't Let You DownWhen the meat is ready, heat your charcoal, gas, offset, electric or offset smoker up to 225 degrees Fahrenheit. Add some chunks of applewood into the coals.
  • Place the ribs on the grill and insert a temperature probe. There, the barbecue sauce will allow the meat to caramelize.
  • Smoked Rack of Pork Recipes That Won't Let You DownSmoke the rib for up to 4 hours. When done, slice the rack between each rib and serve.
  • You can serve with baked potatoes and green salad.

Smoked pork ribs with honey (video)

  • Preparation time: > 3h
  • Difficulty: Easy
  • Serving: for 4-6 people

Ingredients

  • 5 pounds of a rack of pork
  • 1/2 cup of BBQ sauce
  • 1/4 cup of honey
  • 1/2 cup of brown sugar

Preparation

The video below shows how to prepare a rack of pork on a Traeger grill. You can also use any other smoker or grill with smoking capability.

Rack of pork smoking recommendations

A pork rack ordinarily contains more fats than other pork cuts. This makes it flavorful and even more tasty when smoked. When smoked low and slow, you’ll have a juicy and delicious pork serving.

For the best smokey taste, you can use mild and sweet wood chips such as apple, pecan, maple, or even stronger woods like alder or hickory.

According to most reviews, the PEL314 Pecan Pellets, made by Traeger is by far one of the most used for smoking, baking, grilling, roasting, and braising. It is made of 100% all-natural hardwoods flavored in apple, cherry, hickory, mesquite, pecan, and signature blend.

Smoking, when cherry and a blend of hickory is used, can also add some red color to the pork rack. These are some of the best woods for smoking ribs.

Weber remains the most famous name in the BBQ grilling industry. They do not just make standard smoking grills but also items for grilling. Their Weber 190002 SmokeFire All-Natural Hardwood Pellets are some of the most chosen by grillmasters and home grill enthusiasts. The product has no fillers or toxic additives.
Smoked Rack of Pork Recipes That Won't Let You Down

Why smoke a rack of pork anyway?

The rack of pork ribs is made up of the second ribs (which start from the loin) and the first ribs. The roast pork in the rib is a little fattier than the first pork rib.

But what makes it so attractive when smoking is this particular taste of fat that melts between the rind and the meat. Its flesh is leaner than the spine, but its bones will give it flavor.

The rack designates the set of unseparated ribs of the pig. Choosing this piece will result in a slice of delicious and juicy roast pork. In addition, it goes well with vegetables and spices.

Thanks to its fat layer, you do not need to add other fat while preparing it. Spiced up with garlic and ideally accompanied by vegetables, this piece is cooked at 225 °F) for around four hours.

If roast pork is so popular with young and old gourmets, it is because of the tenderness and softness of this meat. In any case, you must choose certain pieces in particular if you want to obtain an excellent and beautiful result.

Star of barbecues in the summer season, the pork loin offers streaky, tender, and tasty meat. Very rich in lipids and calories, this part designates the upper part of the pig’s spine.

Baked or roasted pork loin is available at an affordable price. In addition, it can be kept for 2 to 3 days in the refrigerator, in its original packaging. Note, however, that when you are going to roast this piece, you must leave it for a few minutes at room temperature before cooking.

It is best to keep the bones. Ask your butcher to split the bones of the vertebrae.

Final thoughts

The rack of ribs is a row of ribs that have not been separated. Its flesh is relatively lean, and it is the bones that give it all its taste.

If smoking in the grill is so popular, its practice does not require any special knowledge. So, preparing your pork rack can only be a success if you follow the proper process. In any case, before smoking your dish, you must let your piece of meat rest for at least 30 minutes at room temperature. This ensures it can be tender during smoking.

Add some rub before roasting. Roast in the smoker at around 220 degrees Fahrenheit temperature.

Ask your butcher to split the bones of the vertebrae so you can easily separate the ribs after cooking.

We hope you can now prepare your smoked rack of pork and enjoy the dish.

References

1.
Worcestershire sauce - Wikipedia
Worcestershire sauce (/ˈ
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