A rack of pork roasted over hot charcoal. What better way to spend your weekend right? Just grab a cold one, fire up your cooker, and get ready for your mouth to water with this cook!
- Eight-Bone Pork Rack
- Rosemary – 4 sprigs, chopped
- Fresh Thyme – 4 sprigs, chopped
- Garlic – 5 cloves, chopped
- Softened Butter – 1/4 Cup
- Rye Whiskey – 1 shot
- 1 Pit Barrel Cooker (for best results)
First up, let’s make a herb butter blend that’s going to be slathered onto the meat to add some flavor. Grab your handy mortar and pestle, and throw in the rosemary, thyme, and minced garlic. Get all of them mashed together until the oils in the herbs are released into the mixture, for some intense flavor.
Next up, get a large enough cup, and mix the softened butter with the crushed herbs thoroughly, before also adding the shot of whiskey. The butter will “resist” blending with the alcohol, but as you keep whipping the ingredients together, it will soften up and blend.
Grab your rack of pork and a meat knife. Score the fat cap in a checkered pattern, similar to a ham. Then apply the herb butter whiskey blend, getting it all around the rack, and also inside the cuts made in the fat cap.
Season both the fat cap and the meat with sea salt and coarse ground pepper.
Once the cooker is up to temperature, hang the roast on there. It should cook to an internal temperature of 140°F in the thickest part of the meat.
Once the rack of pork roasted, let it rest for 15 minutes before slicing and serving.
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