The loin is one of the best pieces of pig for grilling. It begins at the shoulder and runs down the backbone, providing a firm strip of soft flesh.
When the loin is served with the bone, it is referred to be a Pork Rib Roast or Rack of Pork. The bones give another dimension of taste and a lovely aesthetic.
I prefer to roast a rack of pork over an open fire using pecan wood and oak lump charcoal to provide a layer of smokey flavor that really elevates it.
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You can’t beat cooking over an open fire
This meal may be cooked on a standard grill, but because my husband had just given me a Big Horn Ranch Fire Pit (he’s a keeper), I chose to cook it over an open fire.
It’s simple to cook pork over an open fire. I position the grate approximately 10 inches from the coals so the pig cooks slowly and maintains the most juice and flavor.
You might try our smoked rack of pork recipe instead.
In addition, there is a gas barbecue.If you have a charcoal barbecue, I prefer using it since the taste that the smoke provides really complements the pig flavor, but this recipe would also work on a gas grill.
The goal is not to overcook the meat. The USDA now advises that pork be cooked to a minimum internal temperature of 145 degrees Fahrenheit.
This keeps the pork soft, juicy, and flavorful.
How to make an open-fire rack of pork
1. Choosing your rack
You may not be able to buy a rack of pork at your local grocery shop, but if you ask your butcher, they should be able to get you one.
As previously said, a rack of pork is just a pork loin with the bones still attached, therefore it is a simple cut to get. Here are some pointers for selecting the ideal rack of pork:
- You don’t want an extremely fatty rack, but you do want a nice coating of fat to offer taste, so don’t choose the leanest rack either.
- Determine if you need a full rack or a half rack. Butchers will often offer you a choice of a half rack (3 to 4 bones) or a whole fack (7 bones). If you’re serving a small party of 2 to 4 people, a half-rack is the way to go (unless you want leftovers!).
Porter & York provided me with a 4-bone Natural Pork Rack. They provide both a 4-bone and a 7-bone option, so you can choose the size that works best for the number of people you’re feeding.
Another advantage of Porter and York is that the meat is always supplied fresh, never frozen. They chop the meat to order on the day it arrives, so you know you’re receiving the freshest meat available.
2. Prepping your pork
You’ll see that one side of the loin has a heavy covering of fat on it. While you may clip this fat off, I like to leave it on to give flavor to the meat.
Simply score the fat in a crisscross pattern using a sharp knife.
After you’ve scored the fat, season your pork. You may use whichever spice combination you choose depending on how you want the ultimate product to taste. I used the PS Seasoning Notorious P.I.G. Rub in this dish.
Season both sides of the pork, including the fat cap and the flesh between the bones. Then lay it aside for 10 to 15 minutes to let the seasoning to settle.
After resting, the pork should seem to be sweating and becoming a little wet.
3. Fire up the pit
While your seasoned roast is resting, light the fire. This pork was cooked on my Big Horn Ranch Fire Pit. It is a low-cost fire pit barbeque.
When it comes to pork, I often use Oak and Pecan wood. The mild, smokey taste of pecan complements pig well and does not overshadow the flavor of the meat. I used B&B Oak Lump Charcoal and Pecan Wood Chunks for this recipe.
Using a charcoal chimney is the simplest method for me to build an even fire. Simply fill the chimney with lump charcoal and ignite it from the bottom with a couple of fire starters. A entire basket of burning hot coals may be produced in approximately 10 to 15 minutes.
When the coals are 75% coated in ash and emit a red light from the interior, they are ready to use.
Fill the basket of your fire pit with lump charcoal and 4 to 5 pieces of pecan wood.
4.Cooking your pork
You’re ready to grill your pork after your charcoal is hot and the pecan wood has started to catch fire. Simply set the rack of pork, fat cap facing down, straight on the grill grates.
The roast will take approximately an hour to cook. The idea is to keep the temperature consistent so that the pork cooks evenly, so you may need to add more wood during the cooking phase. As the wood pieces burn away, add more.
Allow it to cook for 45 minutes with the fat cap facing down before flipping it over to achieve a lovely crust on the meat side of the roast.
Allow it to simmer until an instant-read thermometer in the middle of the roast registers 145F. Remove it from the heat and set it aside to cool.
To keep the meat as hot as possible as it rests, I tent it with foil.
Allow it to sit for 15 to 20 minutes to allow the fluids in the pork to redistribute.
After resting, slice between the bones and enjoy a wonderfully cooked open-fire rack of pork.
Great sides for rack of pork
Pork complements a wide range of side dishes. Its moderate taste and adaptability make it an excellent complement to anything you’re seeking. Here are some terrific sides to go with your rack of pork:
- Smoked Mac & Cheese
- Creamy Coleslaw
- Apple & Beet Slaw
- Celery & Parmesan Salad
- Smoky Garlic Butter Mushrooms
