You may also like
Categories:
pork kosher salt honey black peppercorns allspice berries black pepper coconut palm sugar paprika kosher salt chipotle powder garlic onion powder smoking wood
Viewed: 93 - Published at: 7 years agoIngredients
- 1 French rack of pork (8 to 10 pounds)
- 1/2 cup kosher salt
- 1/2 cup honey
- 1 teaspoon black peppercorns
- 1/2 teaspoon allspice berries
- 2 tablespoons black pepper
- 2 tablespoons coconut palm sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 chunks mild smoking wood (apple or cherry preferred)
Method
- Brine the pork Pour 1 quart water into a stockpot and add the kosher salt, honey, peppercorns and allspice berries.
- Heat the stockpot on high heat and stir together until dissolved.
- Remove from heat and allow to cool to room temperature.
- Place the rack of pork in a 2-gallon resealable plastic bag and add the brine, then fill with enough water to fully submerge the pork, about 1 gallon.
- Seal the bag and put it in the fridge overnight, up to 12 hours.
- Prepare the dish Remove the pork from the brine and pat dry.
- Place on a wire rack on a baking sheet to air dry for 10 minutes; as it dries, combine the rub ingredients.
- Spread the rub all over the pork, then let sit for another 20 minutes while prepping the grill.
- Place the wood chunks in a small aluminum pan.
- Put the pan over a burner under the grates, then turn on the grill to high heat on all burners for 10 minutes.
- Turn off all burners but the one thats under the wood chunks and adjust the temperature as needed to reach 325.
- If using a charcoal grill, the setup will be similar, with the charcoal and wood chunks banked on one side.
- When the grill reaches a stable temperature, add the pork, rib side down, with the bones facing the hot part of the grill.
- Smoke the rack until it reaches an internal temperature of 140 (about 1 1/2 hours).
- Tent loosely with tinfoil and let rest for 20 minutes before slicing.
