DennisLinkletter Posted May 1, 2008 Report Share Posted May 1, 2008 I was in Bali again over the weekend, always looking for something new to cook. So I went to the upscale Bali Deli and found these two frenched pork racks and just had to cook them. They were already tied up with two sprigs of rosemary so I just doused them with some olive oil and sprinkled them liberally with McCormic's savory herb roasting rub (which is my favorite for lamb chops). I threw them down on the lower grill, direct at about 450º for 5-6 minutes until all browned up. Then threw in some apple wood for smoke, the heat deflector, drip pan and main grill. Pulled it down to 325º and cooked it to 140º then wrapped it for 15 minutes and sliced them up. The smaller one, I incorrectly cut from the front and did not line up properly with the bones.. But it all tasted great.. In hindsight I should have checked how thick the fat was.. I would have trimmed it down to an edible thickness which it was not. Hate to have all that flavor outside and not eat it.. Quote Link to comment Share on other sites More sharing options...
Sanny Posted May 1, 2008 Report Share Posted May 1, 2008 That's one SMALL piggy! Baby chops. Looks wonderful! Yes, please! Quote Link to comment Share on other sites More sharing options...
primeats Posted May 1, 2008 Report Share Posted May 1, 2008 Well done! Um,you know what I mean. Quote Link to comment Share on other sites More sharing options...
