Gary in VA
Head Chef
anyone ever done a Rack of pork on their smoker.. you know.. the loin with the bones still attached. I am thinking of doing some as a second meat for a lady that wants a thanksgiving dinner catered.
I am thinking I would cook them at 250-275 til they hit 145-150 and then slice between the bones.
Or maybe wrap them around into a Crown roast of pork.
any ideas?
Thanks
Gary
I am thinking I would cook them at 250-275 til they hit 145-150 and then slice between the bones.
Or maybe wrap them around into a Crown roast of pork.
any ideas?
Thanks
Gary