Frenched Rib Rack- Compart Duroc Pork | Montana Outlaw BBQ

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: beef ribs

Pork tenderloin is leaner and more affordable than lamb.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

Season the compart dirac pork rack with a light to medium coating of Montana Outlaw BBQ pork rub, ensuring all edges are covered.

Preheat the smoker to 275 to 300 degrees Fahrenheit.

Place the seasoned pork rack on the smoker and cook until it reaches an internal temperature of 140 degrees Fahrenheit.

Remove the pork rack from the smoker and let it rest for about 10 minutes.

Use a torch to sear the outside of the pork rack for color.

Cut the pork rack into double bone cuts for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens