Ingredients
- 6 lbs bone-in pork loin half rack of bone-in pork loin (4 bones)
- 3 Tbsp kosher salt
- 4 Tbsp black pepper coarsely ground
- 1 Tbsp brown sugar
- 1 Tbsp granulated garlic
- 1 Tbsp granulated onion
Directions
- Remove the membrane from the bones on the back of the loin rack. Mix the rub ingredients together and apply evenly all over the loin rack. Put the meat in a pan fitted with a rack.
- Transfer to a fridge and keep it there for two weeks, uncovered.
- Preheat the smoker to 250F-275F at the grate level. Add a water pan to keep the pork loin moist.
- Smoke with ‘thin blue’ oak smoke for about 4-5 hours.
- The meat is done when the internal temperature in the center of the loin rack reaches 145F.
- Remove the meat from the smoker and let rest for 5 minutes before slicing and serving. If serving later, wrap in butchers paper and keep in a faux cambro until ready to serve.
- If desired, and I highly recommend it, slice the rack into individual chops and give each a quick sear on a cast iron pan. Just heat a couple of tablespoons each of vegetable oil and butter over medium-high heat, and sear for about 30 seconds or so per side.
Notes
I recommend precutting the bones where you want to slice the meat after smoking. This way you can ensure uniform thickness of the chops.
Nutrition
Calories: 693kcal | Carbohydrates: 5g | Protein: 68g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 214mg | Sodium: 2789mg | Potassium: 1272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg