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Thread: Frenched Rack of Pork Loin

  1. #1

    Default Frenched Rack of Pork Loin

    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.

    Click image for larger version. 

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  2. #2
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    David3jd....nice those look great...keep it up Bro!!!!

    BillyBob

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