Smoking a rack of pork is fun. Rule one is don't get it 'frenched.' Frenched racks with exposed bone just burn or look bad. Ask your butcher for a bone on pork roast 'not frenched.' First step is to grind fresh rosemary, garlic, salt and pepper in a mortar. Use the amounts you like. Then cross cut the fat on the rack lightly and rub the roast. Let sit at room temperature for forty minutes.
Next set up the Big Green Egg for 275 with indirect heat. I soaked some apple wood in water and made a tin foil pouch and used one large lump of hickory. Placed them around the coals to slow smoke.
I maintained a nice smoke at 275 for two hours. Used a instant read thermometer to check internal temp and was at 139. Opened up the flow and raised temp to 350 for 15 minutes then pulled it off to rest under foil. Fantastic, smokey yummy goodness.
Once rested slice between ribs and serve. Tonight we served with homemade low fat yogurt potato salad and broccoli nut salad. Life is good!
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