1 hr 5 mins
I channeled Diva Q with this Rack of Pork. DOUBLE SEAR with a 1/2 TWIST! Seared on the Kamado 1st, them roasted on the Yoder.
One Rack of Pork, Bone In- you may choose to “french” your racks by removing the meat between the bones.
Salt and Freshly Cracked Pepper
Remove the pork from the package, rinse with cool water and pat dry with a towel, Place on a cutting board and trim all but a 1/4 inch of the fat. Season well with salt and pepper. You may want to let it sit out for an hour or so at room temperature to come up to temp. Right before grilling drizzle with some olive oil.
Prep your grill for medium to medium high heat (450F-550F)
Place your pork rack on the GrillGrates fat side down and close the lid, sear for 10 minutes. Rotate the pork rack keeping the fat side down and sear for an additional 5 minutes- Remove from grill.
We like to start the meat hot and fast over charcoal and then move it to our gasser at a lower temp to finish up. If you only have one grill go ahead and lower the temp on your grill to 300F-350F or use the side with indirect heat. Return the pork rack to the grates, bone side down. This time roasting the pork to an internal temperature of at least 130F. Don’t take it too far, we are going to be showing it some more heat before it’s through.
Remove the pork rack from your grill and jack the heat back up to 450F-550F. Let the rack rest for a few minutes on a cutting board and then you want to proceed to cut it into chops, cutting the meat between the bones.
Return the pork chops that you now have to the hot grill and sear them about 3-4 minutes per side, turning 90 degrees once on each side to get those sweet grill marks.