Grilled Rack of Lamb (Reverse Sear Technique)
Grilled Rack of Lamb, using the reverse sear technique, is a special treat when cooked properly. It turns the meat super succulent and flavorful.
By: Michael
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Rack of Pork
Warpig’s Rack of Pork is a simple recipe that yields big flavors. It’s injection brined for tons of flavor and moisture.
Use your favorite brine, rub, and BBQ sauce. You can make your own or buy some choice favorites at the store.
This rack is smoked low and slow at first, then returned to the smoker at a higher heat. BBQ sauce is brushed over the rack, giving it a sweet and sticky final glaze.
Ingredients
1 pork rack
12 to 17 ounces (340g to 480g) Sweet Brine O’mine or your favorite pork brine recipe
Birds & Bones “The Slabs Rub” or your favorite rub
10 ounces (285g) pure maple syrup
BBQ sauce of your choice
Equipment
charcoal briquettes
Recipe Directions
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Prepare the brine as per the packets instructions.
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Inject the pork rack with the prepared brine and let rest in the refrigerator for 6 hours.
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Apply the rub generously to the rack and let sit for 1 hour.
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Heat a drum smoker to 300 degrees F (149 degrees C).
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Cook the ribs for 40 minutes and then flip sides. Continue to cook the rack to internal temperature of 145 degrees F (63 degrees C). Remove from smoker and let rest in a pre-warmed cooler or Cambro for at least 30 minutes.
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Increase the heat on the smoker to 375 degrees F (191 degrees C).
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Brush the syrup on all sides or the rack and put back in the smoker for 10 minutes.
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Brush the BBQ sauce on the rack and let glaze for another 10 minutes.
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Lightly brush with more sauce to both sides and serve.
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