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Preparation of brined pork rack on the BBQ

The rib section of the pig, recognizable by the protruding bones. The meat contains a nice layer of fat, which provides extra flavor.

Because this pork rack is brined, the flavor comes out much more after preparation. 

Barbecue setting: barbecue temperature at 120°C until a core temperature of 63°C for about 2 hours (depending on the thickness and weight of the rack).

Ingredients

Pork rack
Pepper
Aluminum foil
Salt

Preparation

  1. Score the fat crosswise and sprinkle with salt and pepper.
  2. Roast on the barbecue, starting on the fat side, so the meat sears in its own fat.
  3. Continue cooking on the Kamado barbecue with convector at 120°C for about 2 hours.
  4. Bring to a core temperature of 63°C.
  5. Place the meat on aluminum foil with some slices of butter, then wrap it well.
  6. Let the wrapped meat rest before slicing and serving.