Page 10 - JAN2020 BBQNEWS Digital Issue

bbq treat
Reversed
Seared Smoked
Rack of Pork
Ray Sheehan
BBQ Buddha
Ray@BBQBuddha.com
Ingredients:
Bone-in pork loin roast about 6 lbs.
Pork Brine
olive oil
Sweet and Smoky BBQ Rub 1/3 cup sweet and tangy BBQ sauce (your choice) warmed
Pork Brine Ingredients:
6 cups cold water
2 cups apple juice
1⁄2 cup brown sugar
1⁄4 cup kosher salt
2 tbsp black peppercorns 2 fresh thyme sprigs
1⁄2 bunch fresh parsley
3 cloves garlic sliced
Photo Courtesy of Ray Sheehan
2 tsp onion powder
1 tsp ground dry mustard 1⁄2 tsp ground cumin
1⁄2 tsp cayenne pepper
Directions:
In a small bowl combine all the rub ingredients until well blended. Cover and set aside until ready to use.
Trim the pork loin roast by removing the silver skin and any loose hanging fat. Peel away the membrane from the back side of the ribs and “French” the bones. Alternatively, you can ask your butcher to do this for you.
Place the roast in a 2.5-gallon plastic zip top bag and pour the brine over it. Refrigerate for at least 8 hours or up to overnight.
Prepare a smoker to cook at 250 degrees.
Remove the roast from the brine and discard the brine. Rinse the roast and pat dry with paper towels. Coat the meat with a thin layer of olive oil. This will help the rub stick to the meat. Season liberally with the Sweet and Smoky BBQ Rub and let it sit for 30 minutes to allow the rub to set up.
Once the cooker reaches temperature place the roast on the grate in the smoker. Cook for about 2-2 1⁄2 hours or until you reach an internal temperature of 140 degrees.
Fire up a charcoal grill to cook at 400 degrees using the indi- rect method.
Once the grill reaches temperature, place the roast meat side down on the grate directly over the hot coals and sear for 5-6 minutes. Flip the roast over and sear for 5 minutes more. Move the pork loin to the indirect side of the grill and brush with the warm BBQ sauce. Place the lid back on the grill and cook for 5 minutes to set the glaze.
Transfer the pork loin from the grill to a sheet pan and tent loosely with foil. Let the meat rest for about 20 minutes. You can present the roast whole to your guests, and then cut in be- tween the bones to create each portion. Arrange on a platter to serve.
Sweet and Smoky BBQ Rub Ingredients:
1⁄4 cup light brown sugar, packed
1 tbsp kosher salt
1 tsp ground black pepper 2 tsp chili powder
2 tsp smoked paprika
2 tsp granulated garlic
BarbecueNews.com - 10
JANUARY 2020