I had never even seen Rack of Pork sold in a supermarket, then saw them in Costco for about $3.50 a pound and decided to try one. I have a Yoder pellet grill and I used Malcolm's recipe and they cam out great, moist, tender and very flavorful. Thanks.
Thanks - our roast from costco turned out to be the best we've ever made. I was going to pellet-grill it but ran out of time, so it went in the oven, and still turned out just outstanding.
HowToBBQRight looks really good man...I’ve seen a few videos,I’m just trying to see how to do this..and your way is what I’m going to try..thanks for the video!
Thanks for sharing your recipe. I started by buying a pork rack at Costco, $13. I followed the recipe completely with an overnight brining. The roasted pork came out moist and tender but a bit too salty, especially the bark. I would make it again with a 6 hour brine and 1 TBSP salt in the marinade. The cooking directions are spot on. The best roast I have made on my Pit Boss.
Just cooked up one of these rack of pork roasts on my WSM. This was legit! We will be doing this again! Thanks for the tips on how to prepare and smoke it.
Hi Malcolm. my name is Gene and I watch your videos on smoking meat and I have enjoyed all of them. I live in NE Ohio. My question is this, is there a rule of thumb for adding additional time when smoking outdoors in cold weather. I did a bone in pork loin like the video above and it took me about 3.5 to 4 hours to get the temp. to 140. I have a Trager Pro 22 smoker and the outdoor temp was in the low 40"s? I appreciate to hear from you. Thank you, Gene
Im going do mine on the pitboss. I made a perforated stainless steel tube for supplement smoke. WORKS AMAZING. Actually get a nice thick smoke ring! Gonna do it at 225 for 6 hours
Inspired by all the holiday prime rib videos and photos floating around, but not being a fan of prime rib itself, I cooked this number on my Rec Tec Grill a few nights ago. I have only had my Rec Tec for a month, and hadn't found the hot spot until I tried this. Instead of cooking at the intended 300, I ended up a hair over 400. My hot spot is also next to my exhaust stack on the right side, like your Yoder. Didn't bother me, crust came out beautifully. Once my internal hit 145, I pulled it, covered with foil, and popped in my toaster oven to keep warm. After cooking at the unintended higher temperature, I decided to intermittently turn my toaster on and off at 170 to hold it over until side dishes were done about an hour later. Highest I saw internal temperature get to was about 155. This thing was moist and tender on the inside; crispy and flavorful on the outside. It is a complete winner. You have a new subscriber. My wife wants me to try this treatment out on some ribs. I will be trying some of your other recipes soon.
HowToBBQRight Malcom Reed I used to like my steaks well done, and now I am more of a medium guy. I haven't tried prime rib since that shift, so I may give it a go.
Malcom Reed what an amazing brine ,going to be using this brine recipe for the the 2nd time on my weber kettle but this time i am going to try the snake method charcoal with chucks of apple wood ..Thinking four hours should be enough ...any thoughts on how long u think that should take to smoke/cook ..will be trying to keep a temp of 250-270 looking for a internal temp of 160 then am going to foil wrap for 30 mins ...Never used the snake method b4
FYI.. Cash n Carry.. (west coast restaurant supply, now called Smart Food Service) carry these during certain times per year. Only $1.79 per pound. Easy to cook on the Treager.
Im trying this today but i dont have the bone in. Im new to smoking but i got a char griller with a side barrell for smoking. Its tough maintaining the right temp for me with wood. I understand air flow (more air =more heat) but i cant get the right quantity of wood to keep the temp steady without having the temperature getting to high. I have to really stay on top of it. Do you have any tips on how you maintain your fire?
Malcom, I have watched and stored a lot of your video's. Thanks for making them. I also like the TV series BBQ Pitmasters. How come I have never seen you on there?
Nice vid as usual. I ordered some of your Rub and tried out on some baby backs yesterday. I will never somke with anything again except your rub. I just can't explain how good it is. I bought through Amazon and will give a good review. Thanks for selling it...
Is that the yoder ys480? How do you like it? Thinking of adding a pellet to my arsenal. Currently use a Kamado Joe Big Joe for my low/slow. Looking at the Yoder YS 480 and the Rec Tec both.
Mike Benincasa That is a YS480. I love cooking on it at the house because it's so easy and versatile. It gives a great smoke ring and a mild, smoke flavor to meat - which I like. But mine is the smaller one, so I have noticed if I put larger meats on it just doesn't cook as evenly. I have to rotate it a lot.
C Collins No, I've never done it but injecting it would work. The flavor all depends on what you inject it with - I would keep it simple and allow it to add a little salt and sweet and moisture.
Hey Malcolm do you have a recipe for a boneless pork roast??? I have been following you and like your lollipop chicken and smoked spare ribs HowToBBQRight Malcom Reed
I think this deserves an updated video
Wife and I both agreed, this was the best piece of meat we've ever eaten. Just awesome
I had never even seen Rack of Pork sold in a supermarket, then saw them in Costco for about $3.50 a pound and decided to try one. I have a Yoder pellet grill and I used Malcolm's recipe and they cam out great, moist, tender and very flavorful. Thanks.
Thanks - our roast from costco turned out to be the best we've ever made. I was going to pellet-grill it but ran out of time, so it went in the oven, and still turned out just outstanding.
Thanks for checking it out. Happy Thanksgiving!
HowToBBQRight looks really good man...I’ve seen a few videos,I’m just trying to see how to do this..and your way is what I’m going to try..thanks for the video!
Thanks for sharing your recipe. I started by buying a pork rack at Costco, $13. I followed the recipe completely with an overnight brining. The roasted pork came out moist and tender but a bit too salty, especially the bark. I would make it again with a 6 hour brine and 1 TBSP salt in the marinade. The cooking directions are spot on. The best roast I have made on my Pit Boss.
07:49 ... DEAR GOD ITS PERFECT 😭😭😭
Just wanted to give a holler. Fantastic rack of pork. Ours turned out great! Best
thought that was your beer :)
This looks great! I was looking for a rack of pork recipe and I came straight to your channel. Knew I could count on you!
I am thinking of getting one of those grills. No fuss with these grills. Pork Loin looks fantastic, good job.
Thank you, I'm cooking this for our Easter celebration !
Great vid...I learn'd something's that's taking me to the next level. The student is paying attention!
They had these at my local grocery store for 99 cents a pound yesterday. Bought 4, now for some research! Can't wait to smoke one.
Thanks Malcom. Gonna give it a try this weekend.
Good job Malcolm I watch a lot of your podcast you definitely can barbecue right
Hey man I have watched several of your videos and they are all awesome!!! Thank you for them
That is an excellent looking roast.
Oh wow that looks excellent! Juicy and moist. Love the brine. Hanks for sharing this
Nice one I want try this out
Just cooked up one of these rack of pork roasts on my WSM. This was legit! We will be doing this again! Thanks for the tips on how to prepare and smoke it.
Bought the same roast at Cosco going to try for New Years day, excellent video
Have you tried searing it after you smoke it? I wonder if that'd be good too.
Loved this i suggest swapping 32oz of apple juice for 32oz of apple cider absolutely amazing
Love this video, doing this recipe for Easter
Do you adjust the brine to the size of the roast?
Ya that bad boy looks freaking delicious nice job.😊
Thank you as always Malcom. I've learned and stolen so much from you. Thanks again.
This would be my next cook Malcolm thank you again looks amazing
Another out of this world recipe. So good. Pest pork I've ever made
Can't wait to try this, looks delicious!!!!!!!
Thanks for sharing your recipe. I just picked one of these up at the store and can't wait to try it.
Very nice. I thought that wouldn’t be enough time but that looks delicious. Great work
very nice
Great job, learned a lot! Thank you!
Hi Malcolm. my name is Gene and I watch your videos on smoking meat and I have enjoyed all of them. I live in NE Ohio. My question is this, is there a rule of thumb for adding additional time when smoking outdoors in cold weather. I did a bone in pork loin like the video above and it took me about 3.5 to 4 hours to get the temp. to 140. I have a Trager Pro 22 smoker and the outdoor temp was in the low 40"s? I appreciate to hear from you. Thank you, Gene
I tried it this weekend and it was AMAZING!!!! I got a Sakura Pork Bone In Roast and it was INCREDIBLE. Have you ever worked with Sakura Pork?
looks good made it a few times never smoked . It will be on my short list for my kamodo
Im going do mine on the pitboss. I made a perforated stainless steel tube for supplement smoke. WORKS AMAZING. Actually get a nice thick smoke ring! Gonna do it at 225 for 6 hours
Love it
i'ma bout to try my first one this weekend and i think i'm gonna try this way .... tks for sharing
Inspired by all the holiday prime rib videos and photos floating around, but not being a fan of prime rib itself, I cooked this number on my Rec Tec Grill a few nights ago. I have only had my Rec Tec for a month, and hadn't found the hot spot until I tried this. Instead of cooking at the intended 300, I ended up a hair over 400. My hot spot is also next to my exhaust stack on the right side, like your Yoder. Didn't bother me, crust came out beautifully. Once my internal hit 145, I pulled it, covered with foil, and popped in my toaster oven to keep warm. After cooking at the unintended higher temperature, I decided to intermittently turn my toaster on and off at 170 to hold it over until side dishes were done about an hour later. Highest I saw internal temperature get to was about 155. This thing was moist and tender on the inside; crispy and flavorful on the outside. It is a complete winner. You have a new subscriber. My wife wants me to try this treatment out on some ribs. I will be trying some of your other recipes soon.
Michael Cowling It's hard to beat a good Prime Rib. You can win a lot of people over with it.
HowToBBQRight Malcom Reed I used to like my steaks well done, and now I am more of a medium guy. I haven't tried prime rib since that shift, so I may give it a go.
Wow, now that looks great!!! Hope to see some updates on these videos, thanks Malcom!!!!
Need to get some your seasoning your
Can you use the cooling rack on a cookie sheet technique that you used with the meatloaf?
Not always a pork fan but this one of my favorites to make. Everything's better on a Yoder:)
I'm going to make this but also want to stuff it. What's the best way to open it up to stuff it?
Malcom. You are such a cool guy. I've learned a lot from you over the years. I wish you lived next door to me in sunny Destin, FL.
Malcom Reed what an amazing brine ,going to be using this brine recipe for the the 2nd time on my weber kettle but this time i am going to try the snake method charcoal with chucks of apple wood ..Thinking four hours should be enough ...any thoughts on how long u think that should take to smoke/cook ..will be trying to keep a temp of 250-270 looking for a internal temp of 160 then am going to foil wrap for 30 mins ...Never used the snake method b4
Man I love your video!!! You give me some great ideas !!
Hey brotha, awesome vid, howerver when did u use the garlic
I just got a couple of these from Compart Farms, do you think I will still have to trim the chime bones out?
Turned out great with pecan and apple wood
Yet another stellar video. Happy Thanksgiving.
OMG , thank u sooooo much, I couldn't find recipe for this kind of ribs anywhere! you're so freakin awesome!
On your website do you sell the grill grates, chimneys??
FYI.. Cash n Carry.. (west coast restaurant supply, now called Smart Food Service) carry these during certain times per year. Only $1.79 per pound. Easy to cook on the Treager.
Im trying this today but i dont have the bone in. Im new to smoking but i got a char griller with a side barrell for smoking. Its tough maintaining the right temp for me with wood. I understand air flow (more air =more heat) but i cant get the right quantity of wood to keep the temp steady without having the temperature getting to high. I have to really stay on top of it. Do you have any tips on how you maintain your fire?
Malcom, I have watched and stored a lot of your video's. Thanks for making them. I also like the TV series BBQ Pitmasters. How come I have never seen you on there?
texmech007 never tried out...
Man. Why not? I bet killer hogs would kick butt.
Killer job Malcom
Nice vid as usual. I ordered some of your Rub and tried out on some baby backs yesterday. I will never somke with anything again except your rub. I just can't explain how good it is. I bought through Amazon and will give a good review. Thanks for selling it...
Thanks man, we spent a lot of time getting that rub just right
Is that the yoder ys480? How do you like it? Thinking of adding a pellet to my arsenal. Currently use a Kamado Joe Big Joe for my low/slow. Looking at the Yoder YS 480 and the Rec Tec both.
Mike Benincasa That is a YS480. I love cooking on it at the house because it's so easy and versatile. It gives a great smoke ring and a mild, smoke flavor to meat - which I like. But mine is the smaller one, so I have noticed if I put larger meats on it just doesn't cook as evenly. I have to rotate it a lot.
Hey Malcom, another solid cook buddy. Have you ever injected a roast like this? If so, did it do anything for the flavor? Thanks!
C Collins No, I've never done it but injecting it would work. The flavor all depends on what you inject it with - I would keep it simple and allow it to add a little salt and sweet and moisture.
What does the string do?
Every thing is great how do you get rid of little flys. At the pit.
thanks bro
One stop shop
“That’s truly great”. Yes. Yes it is....
dude, that is some awesome lookin pig, yummy====im likin the bone frenchin, nice touch
What's the difference between the bone in pork roast and pork prime rib? thanks.
none - it is essential the prime rib of pork
I thought that was your beer too!!!
Hey Malcolm do you have a recipe for a boneless pork roast??? I have been following you and like your lollipop chicken and smoked spare ribs HowToBBQRight Malcom Reed
Are you familiar with a "Cajun microwave"? Can you acquire one and cook a pig?
My local grocer has bone-in pork loin on sale for $1.29/lb this weekend. Guess what I'm making?
looks delish man! What breed of pig?
Costco - it's a commodity pig
Anyone tried cooking this like ribs?
Wow you call that tied up lol
Need to cover those bones with foil
I cooked mine to 145 n it still had blood in it..
Could you inject this meat?
Sounds like he is about to have a heart attack. The food looks excellent. But if it means that I’ll look like he dos. I’ll pass.