{"id":583,"date":"2011-04-17T18:59:22","date_gmt":"2011-04-18T02:59:22","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=583"},"modified":"2011-04-17T18:59:22","modified_gmt":"2011-04-18T02:59:22","slug":"cured-rack-of-pork-lessons-learned","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/cured-rack-of-pork-lessons-learned\/","title":{"rendered":"Cured Rack of Pork &#8230; Lessons Learned"},"content":{"rendered":"<p>Found a nice 5lb Rack of Pork, Bone In, at Costco and decided to cure and smoke it with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a>. \u00a0Found some Hi Mountain Buckboard Bacon Cure at Bass Pro Shop but didn&#8217;t know how long to cure it. \u00a0I really learned a lot from this experience. \u00a0Some good &#8230; Some bad &#8230;<\/p>\n<p>Chose to cure it for 10 days like Hi Mountain recommends for a Pork Butt and I think that was my first mistake. \u00a0I think I should have taken it to about 7 days max cause it turned out really salty near the edges. \u00a0I will say that the 10 day cure did cure the entire Pork Rack but maybe 7 days would have done so also.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/RackofPork04052011\/rack1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>After curing in the fridge for 5 days I rotated the Rack of Port for another 5 days as instructed. \u00a0Rinsed it under cold water and patted it dry. \u00a0I think next time I will soak it in cold water for maybe 3 hours rotating the water every hour. \u00a0Rubbed it with some Roasted Garlic <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">EVOO<\/a> and dusted it with some seasonings. \u00a0Next time I will forgo the seasoning and just use the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">EVOO<\/a>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/RackofPork04052011\/rack2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>At our house it&#8217;s a tradition that we must have Scalloped Potatoes with Ham or anything that&#8217;s close to Ham. \u00a0I use an easy recipe that I found years ago in a Betty Crocker recipe book. \u00a0It calls to grease the pan, layer it with sliced potatoes, onions, sprinkle some flour, seasonings, and some pats of butter. \u00a0Repeat the process 2 or 3 times and top it off with a layer of taters. \u00a0Then pour some warm milk, to create the white cream sauce while it bakes, to about 2\/3 full.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/RackofPork04052011\/rack3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Preheated the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> Pellet Grill to 235\u00baF using <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> wood BBQ pellets. \u00a0Slapped the Rack of Pork on the bottom rack and used a half rack for the Scalloped Potato casserole. \u00a0Another lesson learned was that that since it normally takes 1\u00bd hours @350\u00ba to cook the casserole it will not properly cook in time at the 235\u00ba. \u00a0After 3 hours, I removed the casserole and popped it in the oven @375\u00ba for an hour.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/RackofPork04052011\/rack5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Pulled the Rack of Pork when the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> reached 160\u00ba. \u00a0Took about 5 hours.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/RackofPork04052011\/rack6.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Sliced the Rack of Pork and they smelled wonderful.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/RackofPork04052011\/rack7.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>The money $shot &#8230; a slice of Pork, some taters, and a portion of corn &#8230; Variety is the spice of life<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/Pork\/RackofPork04052011\/rack8.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Found a nice 5lb Rack of Pork, Bone In, at Costco and decided to cure and smoke it with Hickory. \u00a0Found some Hi Mountain Buckboard Bacon Cure at Bass Pro Shop but didn&#8217;t know how long to cure it. \u00a0I &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/cured-rack-of-pork-lessons-learned\/\" aria-label=\"Cured Rack of Pork &#8230; Lessons Learned\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[13],"tags":[],"class_list":["post-583","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cured Rack of Pork ... 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