As Easter approaches, we want to make sure all your bases are covered with this juicy and delicious pork rack. This is the perfect way to make a stunning centerpiece for your Easter meal and keep your guests and family wanting more.
The rub that we have recommended below is Mediterranean inspired, which balances perfectly with the vinegar in the bbq sauce. Make sure to cook over FOGO charcoal to pack on all the incredible flavors. So follow along with the recipe and enjoy the process, because we are sure this rack won’t last long on your dinner table.
Level of Difficulty: 3/5
Cook Time: 1 ½ hour
Makes: 8 servings
- FOGO Premium Lump Charcoal
- 5 1/2 lb rack of pork (8 bones)
- 3 tablespoons canola oil
- 3 tablespoons dried rosemary
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 4 Tbsp Spanish paprika
- 1 cup ketchup
- ½ cup sherry vinegar
- ½ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- ¼ tsp mustard powder
- ½ cup of water
- 2 tablespoons paprika
- 2 teaspoons finely chopped fresh thyme
- ½ tsp black pepper
- ½ tsp kosher salt
- 2 tablespoons agave (or honey)
Light your grill using the black bag Fogo Premium Lump Charcoal. This charcoal is great for temps above 300 degrees because of the size of chunks. Set up the grill for direct heat to sear the rack of pork, then be ready to grill it indirectly for the rest of the cook.
Mix together the rub ingredients in a small bowl. Drizzle canola oil over the rack of pork and season with the rub. Set aside and set up your grill for direct heat at 400 degrees. A chunk of apple wood would pair well with the pork. Sear the pork for about 5 minutes per side or until a nice crust has formed on the pork. Move the pork over to the indirect part of the grill or add a heat deflector so the pork can finish cooking with indirect heat. When the center of the pork is 145 degrees, it is ready.
Mix together all of the bbq sauce ingredients in a medium saucepan on medium heat. Let the sauce reduce down and simmer for about 20 minutes. Remove from the stove and set aside.
Set aside ½ of the bbq sauce so you can put it on the plate for anyone who wants more sauce. For the last 30 minutes of the cook, brush the other ½ of the bbq sauce on the pork loin every 10 minutes. This will make a nice crust on the pork.
Remove the pork when it is 145 degrees internal temperature and let it rest for about 5-10 minutes. Slice the pork at each bone and serve with a side of sauce.
* FOGO TIP: Brine the pork with 1/2 cup kosher salt, ¼ cup brown sugar, 2 tablespoons black peppercorns, and a sliced onion for even more moisture. Stir ingredients with about 8 cups of water, or enough to cover the pork and refrigerate overnight. Remove from the brine, rinse it off, and pat dry. Let it sit on a baking sheet uncovered in the refrigerator for a few hours so the skin dries out before seasoning with the dry rub and grilling.
Now, how mouthwatering does that pork rack look?
Wishing you a great Easter prep week!!