4 Bay Leaves
2 Jalapeno Peppers
1 Six Bone Rack of Pork
1 cup Salt
Salt & Freshly Ground Black Pepper
2 tbsp Smokey Apple Chipotle Rub
10 Thyme, Fresh Sprigs
1 gallon Water
If you’ve been making classic barbecue on your Pit Boss Grill for a while, you might start getting the itch to level up your grilling game. Well we have just the recipe to start you on your journey. Chef Shaun O’Neale, MasterChef Season 7 Champ, serves up this Smoked Rack of Pork with Sweet Potato, Fennel & Mustard Gravy. Feel free to cook the Smoked Rack of Pork on its own (just use the ingredients above and the first set of instructions below) or serve up this entire sophisticated dish that goes huge on flavor.
Not only does Chef Shaun smoked and sear the rack of pork for tender, juicy, and perfectly charred meat, but he lays it on top of a caramelized sweet potato puree and covers both in an amazingly tangy mustard gravy along with fried shallots and a side of pickled puree. The whole dish may take some effort, but it will WOW your guests and leave them stunned. Save this one for that special occasion.
(Note: to make just the Smoked Rack of Pork, skip down to the first set of instructions below)
For a milder flavor, we recommend using Apple Hardwood Pellets with this recipe.
About 30 minutes before smoking the rack of pork, inject them with some of the brine for even more moisture and flavor.