Smoked Rack of Pork
Meaty, juicy, flavorful, and smoky, this impressive cut of pork is easier to smoke than you might think! Fire up that smoker and feast on something delish tonight!
Servings: 6 people
Calories: 682kcal
Ingredients
- 4 pounds bone-in pork roast about 6 bones (
- 1/4 cup olive oil
- 4 cloves garlic minced fine
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your smoker to 180-F.
- Combine the olive oil, minced garlic, paprika, thyme, salt, and pepper in a small bowl.
- Rub the garlic mixture all over the pork.
- Smoke the pork at 180-F for about 30 minutes.
- Turn the heat on the smoker up to 225-F and continue smoking until the meat reaches an internal temperature of 145-F.
- Remove the pork roast from the smoker and rest for 10 minutes before carving.
Notes
Chef Jenn's Tips
- Don't overcook the pork! The USDA says that pork can be safely eaten at 145-F with a 3 minute rest. If you pull it at 145-F and let it rest, it'll come up to about 150-F which is perfect for enjoying pork. It'll still have a blush of pink and be nice and juicy.
- Use a good meat thermometer to temp the pork.
- Let the pork rest about 10 minutes before carving.
- There'll be pink around the bones from the smoke - assure your guests it is not undercooked pork!
Nutrition
Serving: 1bone | Calories: 682kcal | Carbohydrates: 1g | Protein: 60g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 191mg | Sodium: 539mg | Potassium: 1090mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg