Pork rack

[icebob]

First time doing this ( I guess it's AKA Piggy prime rib!) dry rubbed it with Dizzy dust and sat overnight in the fridge. Smoked at 200f for around 4hrs, took it out at 140f, wrapped it and let it rest until oven ready at 500f (about 30 mins) reverse sear it for 7 minutes.... man, that stuff was good!

 

[Donmac]

That looks mighty good!

 

[DivotMaker]

I've never seen one of these, Bob!  Basically back ribs with the loin still attached!  I'd love to find one, and do the "prime rib" treatment on it.  If it tasted as good as it looks, you hit a home run!

The taters look really good, too!  Mind posting what you did?

 

[Durangosmoker]

That is making me hungry just looking at it!

 

[icebob]

That stuff was so tender and moist... for the taters they were just a gratin dauphinois.... http://chocolateandzucchini.com/recipes/vegetables-grains/gratin-dauphinois-potato-gratin-recipe/

 

[SconnieQ]

That stuff was so tender and moist... for the taters they were just a gratin dauphinois.... http://chocolateandzucchini.com/recipes/vegetables-grains/gratin-dauphinois-potato-gratin-recipe/

Looks pretty similar to the Joy of Cooking gratin dauphinois recipe I use. Always a huge hit.