Easter is fast approaching, and if you are like me, you will be cooking up a large meal for family or friends. Why make a boring ham when you can easily make my smoked honey Dijon and herb rack of pork!
I am a Southern girl, but my passion is Italian cooking. The best way to combine Italian recipes and my Texas heritage is to BBQ or smoke the meat! It gives the meat a nice intense flavor while still preserving the savoriness of the mustard and herbs. This is one of my favorite recipes to make for family style dinners or holidays. It feeds a lot of people and makes excellent leftovers!
And I can’t forget the wine! La Crema Chardonnay is a nice selection for smoked meats. It complements the smokey flavor and also adds depth. I have to say it is one of my favorite Chardonnays. Enjoy and Winedown!
Smoked Honey Dijon and Herb Rack of Pork
- Servings: 8
- Prep Time: 50 minutes
- Cooking time: 180 minutes
- 6 pound rack of pork
- 1 tablespoon of salt
- 2 teaspoons of fresh cracked pepper
- 1/2 cup Dijon mustard
- 1 1/2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 tablespoon of minced garlic OR
- 2 cloves fresh garlic finely chopped
Rinse pork with cold water and pat dry. Place pork rack on cookie sheet and trim excess fat. I buy the Costco rack of pork because it gives me the best bang for my buck. You could also go to your local butcher and ask for a smaller rack of pork if desired.
Sprinkle both sides of pork with salt and pepper and allow meat to come up to room temperature. While pork is resting, combine Dijon mustard, whole grain mustard, honey, dried thyme, and garlic in small bowl. Mix well.
Slather half of the mustard mixture on one side of the pork. Cover meat well. Turn rack over and slather the rest of the mustard mixture on pork. Let set for 20 minutes while preparing Big Green Egg smoker.
Bring Big Green Egg (or smoker of choice) to 250 degrees. FYI, you can also roast the rack of pork in the oven at 250 degrees, but you will not get the added “smoked” flavor. I read that you can add a small pan of water and wood chips to your oven to mimic the smoke, but I have never tried it.
Place rack of pork on indirect heat. Smoke approximately 3 hours or to an internal temperature of 145 degrees for medium. Take pork off Big Green Egg and wrap in foil. Let pork rest 30 minutes.
Carve rack into individual pork chops. I use Shun knives in the kitchen and the Shun carving knife is great for cutting meat. I cannot live without a decent knife in the kitchen. They are expensive, but well worth the money!
Buon appetito! Look for my Easter side dish posts in the next few days!