Ingredients
– 8 pounds 10-bone frenched pork rack The main protein, ensuring tender and juicy results.
– 3/4 cup kosher salt Part of the seasoning blend to enhance flavor.
– 1/4 cup black pepper Adds sharpness and depth to the seasoning.
– 3 tablespoons allspice Contributes warm, aromatic notes to the blend.
– 3 tablespoons chile powder Brings a mild heat and richness to the mix.
– 3 tablespoons crushed fennel seed Offers a subtle licorice flavor in the seasoning.
– 3 tablespoons crushed coriander seed Provides a citrusy, earthy element to the blend.
– 8 ounces butter Used in the basting liquid for richness and gloss.
– 1/2 cup whole grain mustard A key component for the tangy glaze.
– 1/2 cup wildflower honey Adds natural sweetness to the basting mix.
– 1/2 cup rosemary Fresh herb that infuses the liquid with aromatic flavors.
– 1 cup parsley Brings a fresh, green note to the basting ingredients.
– 1/4 cup paprika Contributes a smoky and vibrant color to the glaze.
– 1/4 cup minced garlic Enhances the overall depth and aroma of the basting liquid.
– 3 bunches broccolini A nutritious side vegetable for grilling.
– 1/4 cup extra virgin olive oil Used to coat the broccolini for grilling.
– A heavy pinch of kosher salt For seasoning the broccolini.
– A heavy pinch of black pepper Adds a kick to the broccolini preparation.
Instructions
1-First, preheat the grill for indirect cooking to 250°F (121°C) to start the process gently and build flavors slowly. Prepare the pork by seasoning it with the spice blend of 3/4 cup kosher salt, 1/4 cup black pepper, 3 tablespoons allspice, 3 tablespoons chile powder, 3 tablespoons crushed fennel seed, and 3 tablespoons crushed coriander seed. Let the seasoned pork rack come to room temperature for at least one hour to ensure even cooking.
2-Next, place the pork on the grill and cook at 250°F until the internal temperature reaches 140°F (60°C), which helps keep the meat tender. Once it hits this point, remove the pork from the grill and increase the temperature to about 400°F (204°C) for a nice char. Mix the basting liquid by combining 8 ounces of butter, 1/2 cup whole grain mustard, 1/2 cup wildflower honey, 1/2 cup rosemary, 1 cup parsley, 1/4 cup paprika, and 1/4 cup minced garlic, then apply it generously to the pork.
3-Return the pork to the grill to char the outside, basting it again for extra flavor. After grilling, let the pork rest covered with foil for at least 15 minutes before slicing to lock in juices. While the pork rests, toss the broccolini with 1/4 cup extra virgin olive oil, a heavy pinch of kosher salt, and a heavy pinch of black pepper, then grill it for about 6 minutes until tender.
Last Step:
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🔥 Letting the pork come to room temperature before grilling ensures even cooking.
🍯 Use good quality wildflower honey and whole grain mustard for the best glaze flavor.
🌿 Toss broccolini just before grilling to keep it fresh and vibrant with a nice char.
- Prep Time: 1 hour 15 minutes
- Grilling and Resting Time: 1 hour 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Grilling, Basting, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving