View Full Version : Frenched Rack of Pork Loin

01-23-2011, 07:14 PM
Sam's has started carrying these so I decided to try one this weekend. I washed it, patted it dry and used John Henry's East Texas Greek Style Rub. I used 1.5oz of apple and 1.5oz of cherry chips and put it in with my 1400 set at 200. I set me digital thermometer to go off at 150. I happened to be running a quick errand when it went off so I did not get it out until it was at 153. I wrapped it up in foil, but since the bone tips wanted to poke through i wrapped it in plastic film wrap and then again in foil to keep the juices from running out. I refrigerated it overnight and today put it in a 300 degree oven until it reached 150 internal temp again (i unwrapped it, took the plastic off, re-wrapped it and put in a pan ).

Came out velvety and very moist, with good smoke flavor.


01-24-2011, 11:31 PM
David3jd....nice those look great...keep it up Bro!!!!:cool::)