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Peppered Rack Of Pork




Source of Recipe


Barbecue & Beverage






Recipe Introduction


Preparation doesn't get much easier than this, especially if your butcher French trims the ribs for you. Nonetheless, it's a classic presentation that is sure to impress guests.





List of Ingredients



• 1 (3-4 lb) rack of pork with at least 6 ribs, chine bone cracked
  
• 1/4c. prepared pepper blend seasoning
  






Instructions



1. Preheat barbecue for medium-high indirect grilling. Trim meat between rib bones, from the ends down to the loin. (This is called "Frenching" the bones; your butcher can do it for you.)
   
2. Coat roast surface with peppered seasoning, pressing spices into the meat with your hands.
   
3. Place drip pan containing water under grate away from fire. Place roast, bones up, over drip pan and close grill cover.
   
4. If using charcoal, add more fuel after the first hour. Barbecuing time with be 2-5 hours, depending on your grill.
   
5. The key to tender meat is, again, longer grilling times at lower temperatures.
   
6. Use a meat thermometer to make sure pork reaches an internal temp. of at least 155 degrees.
   
7. Remove from grill and let rest, covered, until internal temp. reaches 160 degrees, about 10 minutes.
   
8. Cut between bones and serve with a spoonful of apple jelly.
   
9. Serves: 6