If you are looking for a mouthwatering alternative to beef prime rib, look no further than this brined and perfectly smoked rack of pork!
When smoked to perfection, a rack of pork (sometimes called a pork prime rib or bone-in pork rib roast), becomes super tender, juicy, and incredibly flavorful.
For this recipe, we start with a wet brine, then apply a delicious honey BBQ rub before smoking. This flavor combination produces a tasty rack of pork that is a showstopper for holiday feasts and special occasions!
What is a rack of pork?
Similar to a rack of lamb, a rack of pork is made up of the pork loin section with the rib bones still attached. This impressive roast weighs 4-6 pounds and can be less expensive than beef prime rib. Most of us are familiar with the pork crown roast, which is a rack tied in a circular shape. This bone-in pork roast recipe is the no-frills version.
Before cooking a pork rib roast, the bone section must be trimmed or “frenched.” You can ask your butcher to do this for you, or you can do this yourself.
Selecting the best rack of pork
There are a few things to keep in mind when selecting a rack of pork. Look for one with a layer of fat covering the loin portion. The roast itself should have a uniform shape and thickness. Also, make sure that the rib bones are relatively straight and “frenched.” You can find these pork roasts through your local butcher, online meat purveyors, some supermarkets, and membership warehouse clubs like Costco or Sam’s Club.
Should you brine a rack of pork?
While a brine is not required, it is most certainly recommended. Brining helps to plump up the meat and increases moisture and juiciness. Use our maple brine or apple cider brine for best results.
Pro tips
- Trim your pork rib roast! Nothing blocks out smoky flavor like a thick layer of fat covering the meat. If your butcher hasn’t done so already, trim down the large fat cap from the top of your roast, leaving 1/4″ of it still intact. Cut away the fat from the bones, and remove the membrane on the back if preferred.
- Score the remaining fat layer for crisping and presentation.
- Let the brine cool completely before using. It should be cold! Place it in the fridge to speed up the process.
- Use a binder like yellow mustard or Worcestershire sauce before applying the rub.
- Season the meat evenly on all sides.
- Use a disposable aluminum foil drip pan to collect the juices and reduce flare-ups.
- Use a temperature probe or a reliable meat thermometer.
Ingredients
- 1 10-12 bone rack of pork or two 5-6 bone roasts
- Maple Brine or Apple Cider Brine
- Honey BBQ rub (made without salt, or use your favorite low-sodium BBQ rub)
- Apple juice or apple cider vinegar for spritzing
- Unsalted butter for resting (optional)
Best woods for rack of pork
Pork responds well to mild or moderate smoke flavor. We recommend using fruitwoods like cherry or apple wood chips or pellets. However, pecan is also a great choice. Avoid robust woods like hickory and mesquite.
The brine
- Prepare brine according to recipe instructions.
- Brine rack of pork in the fridge for 8-12 hours.
- Remove the roast from the brine and pat it dry with paper towels to remove excess moisture.
- Season roast evenly with a low-salt rub, and let stand at room temperature for 30 minutes while your grill heats up.
Grill set-up
- Charcoal grill or gas unit: Set up for indirect cooking (two-zone cooking). Most of the cooking will take place over indirect heat. Toward the end, the roast will be seared over direct heat. Set a disposable aluminum drip pan on the indirect side. See image above for guidance. Place the grates back on the grill before cooking.
- Pellet grill: Plan on a 1 1/2-2 hour cook time. Prepare your pellet grill for 375 degrees F. If there is room, add a pan underneath the grate to catch the drippings.
Cooking a rack of pork
- Smoke roasting: Once your grill or smoker has come up to temp, place the roast bone side down on the grates over the indirect cooking space. Insert a temperature probe (if using one), close the lid, and cook for roughly 60 minutes.
- Spritzing: After an hour, check on the roast and look for possible drying on the surface. Spritz with room-temperature apple juice, close the lid, and continue cooking until the internal temp reaches 145 degrees F.
- Searing: Move the rack of pork over the hot side of the grill, and sear it for 3-5 minutes, using tongs to move it around. If you are using a pellet grill, remove the roast and set it aside. Increase the heat to 500 degrees F. Place the roast back in your grill or smoker and sear for 3-5 minutes. Use tongs to turn the roast to sear all sides.
Serving smoked rack of pork
- Removing roast: Once seared, remove the rack of pork from the grill and place it on a clean cutting board.
- Resting: Top it with 3 pats of butter, and loosely tent with aluminum foil. Allow the meat to rest for 15-20 minutes before carving. The butter will melt and add a delicious creamy, rich flavor.
- Carving: Turn the roast on its side with the bones facing upward. Using a sharp knife, slice between the bones into individual pork chops for serving.
- Storing leftovers: Place the leftovers in an airtight container and store them in the refrigerator for up to 4 days. Freeze in vacuum-sealed bags for up to 2 months.
Using leftovers
Use leftover rack of pork in your favorite breakfast hash, tacos, burritos, enchiladas, stews, soups, and more. You can also sear the individual chops in a skillet and serve with eggs and your favorite sides.
Recommended side dishes
- Smoked Hasselback Potatoes
- Smoked Au Gratin Potatoes
- Pellet Grill Funeral Potatoes
- Maple Glazed Carrots
- Skillet Gochujang Brussels Sprouts
- Smoked Green Bean Casserole
Smoked Rack of Pork
Equipment
- 1 9 x 9 Aluminum pan
Ingredients
- 1 10-12 bone rack of pork
- Maple Brine or Apple Cider Brine
- 1/3 cup Honey BBQ rub (made without salt) or your favorite low-salt sweet rub
- 1/4 cup apple juice or apple cider for spritzing
- 3 tablespoons unsalted butter for resting optional
Instructions
- Prepare brine according to recipe and brine rack of pork for 8-12 hours.
- Remove the roast from the brine and blot dry with paper towels.
- Season roast evenly and let stand at room temperature for 30 minutes.
- Charcoal or gas unit: Set up for indirect cooking (two-zone cooking). Use apple, cherry, or pecan wood. Set a disposable aluminum drip pan below the grates under the rack of pork.
- Pellet grill: Prepare your pellet grill for 375 degrees F. Use pecan, apple, or cherry wood pellets. If there is room, add a pan underneath the grates to catch the drippings.
- Once your grill or smoker has come up to temp, place the roast bone side down on the grates. Insert a temperature probe (if using one), close the lid, and cook for roughly 60 minutes.
- After that time, check on the roast and look for possible drying on the surface. Spritz with room-temperature apple juice, close the lid, and continue cooking until the internal temperature of the pork reaches 145 degrees F.
- Move roast over direct heat and sear for 3-5 minutes, using tongs to move it around.
- If you are using a pellet grill, remove the roast and set aside. Increase the heat to 500 degrees F. Place the roast back in your grill or smoker and sear for 3-5 minutes. Use tongs to turn the roast around as needed.
- Once seared, remove the roast from the grill or smoker and place it on a clean cutting board.
- Top with 3 pats of butter, and loosely tent with aluminum foil. Allow the meat to rest for 15-20 minutes before carving. The butter will melt and add a deliciously creamy, buttery flavor to your perfectly smoked rack of pork.
- Turn the roast on its side with the bones facing upward. Carve between the bones into single chops. Serve with your favorite sides.
- Store leftover pork roast in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
