Pepper Rubbed Grilled Rack of Pork
This elegantly simple entrée from the grill is meant for easy summer entertaining—but by all means, if you can grill in the wintertime, go for it. Roast potato wedges and heat garlic bread on the grill, and serve with sliced ripe beefsteak tomatoes topped with vinaigrette and blue cheese.
1 rack of pork, about 7 to 8 ribs, trimmed,* about 3 to 3 1/2 pounds
1 teaspoon coarse salt
1 teaspoon paprika
1 teaspoon dried rosemary
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
- In small bowl stir together all seasonings; rub the seasoning mixture over all surfaces of pork.
- Prepare a medium-hot fire in grill. Grill pork over indirect heat for 1 to 1 1/2 hours, until internal temperature measured with a meat thermometer reads 155°F (approximately 65°C).
- Remove from grill and let roast rest for 10 minutes before slicing between bones to serve.
Makes 6 servings.
*Ask the butcher for a well-trimmed pork rib roast, with the chine bone trimmed.
Nutritional Information Per Serving (1/6 of recipe): Calories 360 calories Protein 44 grams Fat 19 grams Sodium 540 milligrams Cholesterol 145 milligrams Saturated Fat 6 grams Carbohydrates 1 grams.
Recipe and photograph provided courtesy of National Pork Board.