Rack of Pork

IMHO rack of pork, otherwise known as a Prime Rib of pork is as tasty as pork gets.

Yes, brine will work but too much salt will make the meat "hammy". I'd suggest injecting it with the Chris Lilly injection I mentioned in the "I Shot a Hog" thread.

If you smoke it, use a high heat setting if possible...I'd shoot for 300. That will help crust up the skin. Your other option is to cook it offset over charcoal and wood chunks. Your finish temp wants to be 140...it will rise to 145. Allow the rack to rest 15 minutes before slicing.

Well, you'll get lots of opinions that what you gotta love about this forum.

The chef (Max) has a good plan.

The key is what, if any fat, does it have. Fat is flavor or pork and if it's lean, then you have to inject or marinade or brine to get some flavor.

Me? I don't think injections do to much on a dense cut like loins unless you inject every 1/2 inch or so. The liquid just won't seep very far.

If you like the brined loin, you might consider that. Brining won't make it taste hammy unless you use more than the 1 cup of salt to a gallon. Takes a strong solution or a really long soak to do it.

Lots of options.

Smokin,
This piece does have a thin fat cap and also a hint of marbling to it.
MaxOue,
Since you say this is the prime rib of pork, maybe the be better approach is to cook it like a (beef) prime rib.
Thanks to you both for the comments!

Perhaps I should clarify my post.

The rack of pork I like to use is sold by Snake River Farms (Kurobuta) aka Berkshire pork. They sell it as "Prime Rib of Pork". You can roast it as you would Prime Rib of Beef, or smoke it. Due to the higher fat coverage/marbling of Berkshire pork, it stands up well to higher heat.

Kurabuta has plenty of flavor...the kind you remember from the "good old days". It really doesn't require anything other than salt & pepper but a sprinkling of rub adds to the complexity...as does brining or injecting.

MaxQue,
Thanks for the added info.
This particular piece of meat was processed by Swift Company, and Costco was selling it.
After reading the small print on the label noting it was "enhanced to retain moisture" with up to 10% water, sodium & etc, I decided not to brine it.
Following your comments about it being a prime rib of pork, I proceeded that way.
I mixed up a bowl of dampened kosher salt, Mrs Dash, some pepper, & CS Rib Rub and coated all surfaces.
Into the Amerique with apple & hickory, 250 degree temp set with a 140 degree probe set, and about 3 hours later it was up to temperature. Wrapped in foil and let sit while making salad & etc. Then cut it between the bones and enjoyed a slice or two.
The result was great!! Very moist & tender. I even got a "go-ahead-again" from the wife to do another rack of pork sometime, so life was good!

Glad to hear it worked out so well.

I have done about 10 "rack of pork" which I got from Costco too. What has worked for me on the FEC is start with a cold smoker, set cook temp to 274. Put your remote thermometer at 144 and wait about 3 to 3 1/2 hours. I first rub the rack with sea salt, fine black pepper, and garlic salt. Then I rub it liberally with Tones's dried chipolte and spicy brown mustard. At 142 to 144 degrees pull and FTC. When serving slice to bone in pork chops. The family has voted to scrap to 25 year family tradition of honey baked ham for Xmas eve in favor of the rack of pork. I guess they like it.