Smoked Rack of Pork | Pork Prime Rib Recipe | Traeger Pro 780 Pellet Grill
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- Опубліковано 2 жов 2024
- In this video I'll show you how to smoke a rack of pork or pork prime rib, using a Traeger Grills Pro 780 pellet grill. This cut is essentially half of a crown roast of pork and makes for one awesome alternative to traditional Thanksgiving or holiday dinners.
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Served for Xmas dinner...turned out great! Smoked at 225 (because my smoker runs high) for 1 hr 1/2 and then at 375 for about an hour (I had two separate 3-bone-in chops) . Used a 'leave-in' thermometer with a timer to let me know when meat reached 140. A big hit. Thanks!
Amazing! Glad you liked it, Merry Christmas!
Hi Gerardo! I mad this dish today. It was delicious! I made a 5 rib rack. I smoked it for 1 1/2 hours at 250 with applewood and then roasted it at 400 degrees for 2 hours. Tender, juicy and perfectly cooked. I served it for Sunday lunch, which is the most important meal of the week here in Italy. It was greatly enjoyed by everyone! Thanks for the recipe.
That’s so awesome!! I’m glad everything worked out and your guests enjoyed it! Thank you so much!
I’m going use this recipe 👍🏾Thanks
I'm making one today. I ditched the Traeger pellets because they suck. If you haven't tried Knotty Wood pellets, you're missing out. They only have almond and plum but they're sooo much better. Use a 50/50 blend. You'll never go back to Traeger pellets.
When you say half way are you saying when it's 70F ?
Give or take a few degrees, the goal is that you have enough cooking time left to give it a good hot cook to finish and help cook some of that fat. I aim for about the last 30-40° at a higher temperature
If I were to smoke it on my Traeger at 250 degrees, how many hours for 135/140 internal temp? Thanks In Advance!
What's the secret to getting g the butter to stick?
Hi Gerardo! I'm enjoying your videos. Can you tell us how long it took to fully smoke the rack (I know you go by temperature but just to give us the idea). Thanks!
Thank you so much! This cooked for a total of about 2.5-3hrs (just going by the time stamp on my videos). Plan longer if you’re going to smoke it at 250° the whole way though.
Yes, times
Great video Gerardo. I made this for the first time last night and it was a hit. I dry brined first with salt, pepper, and then my standard Traeger seasoning for about 2 hours, then smoked for about 2 hours at 250 until the internal temp hit 90, then I raised the temp to375 until the roast hit 145 (about 1 hour). Pulled it off the grill and let it rest for 15 minutes. No leftovers, means it was a hit. Thanks for the help and video.
That’s awesome! No leftovers is always a good sign 😆 I’m glad everyone enjoyed it!
Hi I love your videos and I’m in your wife’s class Mrs. Rodriguez
Who u 🤨📸
I brined the rib roast in salt water for a couple of hours, then smoked for an hour at the smoke setting on my Traeger, then increased the temp to 225 degrees F until the internal temp reached 100 degrees F then increased the temp on the Traeger to 350 to slowly bring up the internal temp to 135 degrees F then pulled the roast to let it rest, the internal temp increased slowly to 145
Approximate times are absolutely essential for new Traeger users. I’m making this in 2 days for Christmas dinner. I will use Samuel Cohen’s times and temps. Thank you both!
Sounds like dinner is gonna be delicious! My advice to folks starting out would be to cook to temperature rather than time, as you get more experience then you get to know your times a bit better. But doneness is the most important in my opinion. Hope you have a Merry Christmas!
It looks 👌 delicious, I'm actually making this for dinner 🍽 tonight!
New Follower🙌
Awesome! Hope everything turned out well!!
@@GRodGrills It sure did, the flavors were amazing, I still have leftovers 😋 it was an 8lb rack pretty Big. Thank you!
How long did you smoke at 250 for? Or till what temp before you cranked it up?
Not sure about time but I smoked at 250° till ~90° internal. If you have the time, definitely worth smoking to an internal of 120°ish and then turn up for the final 15-20min
Personally I like to pull my pork off at 132 degrees internal. It never has a chance to dry out, it’s very moist and tender. I’ve never had an issue. Cooking pork in these times is different then it used to be. You can go for a true medium.
Came out delicious..thank you
I am going to try this - this weekend! I will report back! What do you think about injecting the rack with some apple cider vinegar/apple juice combo in addition to the butter/herb rub?
Right on! Definitely let me know how you like it! I’m not big into injecting meat - nothing against it, I just always end up making a big mess and I’m not a fan of having to clean it up! But it would for sure add a lot of flavor to it. I’d just be careful to not use something that is too sweet so that it doesn’t overpower the natural pork deliciousness.
Looks fantastic, and so easy👍
Right? Super easy! Thanks so much Bobbi!