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 and photograph provided courtesy
of Pork, Be Inspired®.
