You Can't Screw Up This Smoked Rack of Pork (Hopefully)

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index and adds a caramel flavor.

rack of pork

💰Cheaper: pork loin

Pork loin is more affordable and still provides a good cut for smoking.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

wood chips

💰Cheaper: charcoal

Charcoal can be a more economical option for smoking.

Trim the rack of pork by cleaning up the bones and removing excess fat and gristly meat using a sharp filet knife or boning knife.

Use a pairing knife to scrape off any remaining meat from the bones for presentation and even cooking.

Square off the edges of the pork and trim excess skin and fat, ensuring some fat remains for protection during cooking.

Tie butcher twine in a loop between the bones to help the meat cook evenly, although this step is optional.

Season the pork with Sedona sand seasoning, and let it sit in the fridge overnight for better crust if desired, but the creator chooses to proceed immediately.

Prepare the smoker with charcoal and apple wood, aiming for a temperature of about 250°F.

Place the pork bone side up in the smoker, facing the wood, and let it smoke.

While the pork is smoking, prepare a glaze by blending together 3/4 cup chipotle sauce and honey, adjusting with water if the consistency is too thick.

After the pork reaches an internal temperature of about 100°F, spray it with a mixture of apple cider vinegar and water to keep it moist.

When the pork is nearly done, glaze it and move it over the coals for a quick sear to make the sauce sticky, aiming to pull it off at around 140°F.

Let the pork rest for about 15 minutes before slicing to ensure juiciness.

Slice into the pork to reveal its juicy interior and serve.

Cooking Techniques

Equipment Needed

Spice Level: