This elegantly simple entrée
from the grill is meant for easy summer entertaining. Roast potato
wedges and heat garlic bread on the grill, and serve with sliced
ripe beefsteak tomatoes topped with vinaigrette and blue cheese.
Pepper
Rubbed Grilled Rack of Pork
- 1 rack of pork, about
7 to 8 ribs, trimmed,* about 3 to 3 1/2 pounds
1 teaspoon coarse salt
1 teaspoon paprika
1 teaspoon dried rosemary
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
- In small bowl stir together
all seasonings; rub the seasoning mixture over all surfaces of
pork.
- Prepare a medium-hot fire
in grill. Grill pork over indirect heat for 1 to 1 1/2 hours,
until internal temperature measured with a meat thermometer reads
155°F (approximately 65°C).
- Remove from grill and
let roast rest for 10 minutes before slicing between bones to
serve.
Serves 6.
*Ask the butcher for a
well-trimmed pork rib roast, with the chine bone trimmed.
Nutrition Facts: Calories
360 calories Protein 44 grams Fat 19 grams Sodium 540 milligrams
Cholesterol 145 milligrams Saturated Fat 6 grams Carbohydrates
1 grams
Recipe provided courtesy
of Pork, Be Inspired®.
