This is a Rack of Pork Loin.
The bones give meat a lot of flavor.
Smoke just like Butts and Brisket.
Rinse off with water, spray with Jack and Apple Juice, rub down and put
on smoker at 225-250. Get it to an internal temp of
about 150. Keep the temp probe away from the bones!!!!
Pull off smoker, cover with foil and let rest for an hour.
It will slice really nice at that temp.
Now take a close look at the bones. When the meat
pulls back from the
bone an 1/2 inch or so, it is done!!!
These bones slide right out. Perfect!!!!
Click on an image to see a larger version.
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