This impressive Grilled Rack of Pork is quite the show-stopper, but it is really simple to make! All you need is some simple seasonings, a good thermometer, and a little patience to get to grilled pork perfection.
Traeger Grilled Rack of Pork
I love doing giant roasts. There’s not much better to plunk down in the middle of a table than a giant grilled beef tenderloin or prime rib roast.
One thing that no one tells you while you’re busy oohing and aweing over that big piece of meat is that giant roasts are one of the easiest things to make well. Literally your only job is to not overcook it. That’s it.
How do you make sure you don’t overcook your roasts
This one is easy too. Just use a GOOD thermometer. The safest way is to use a wireless thermometer and to monitor the temp continually, but a good instant read will do the trick too if you check often enough.
My favorite wifi thermometer is the Thermoworks Smoke. We use this on all of our long cooks, and it is super durable. The batteries also last forever. We’ve had that thing for a few years now and I’ve only changed the batteries once.
My favorite instant read thermometer is the Thermoworks Thermapen One.
What’s the best kind of pork?
We used a Kurobuta rack of pork from Holy Grail Steak for this cook. Kurobuta pork is a heritage breed that came from Berkshire pork and was developed in Japan. It is considered to be the pork equivalent of Kobe beef or American Wagyu. It has better fat content, more flavor, and is a major upgrade to the typical pork you buy in your local grocery store.
Last time I checked Holy Grail Steak was sold out of their Kurobuta Rack of Pork, but you can also try Snake River Farms too.
Grilled Rack of Pork shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
How to make a Grilled Pork Rib Roast
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
We’re going fairly low with this one and cook the roast at 250°F.
Use a heavy hand and liberally season the entire roast with a pork-specific rub. We love our homemade version, it works really well with this recipe! I have another suggestion down in the recipe card, too, and if you have a favorite hanging around your house you can feel free to use that too.
This is a big roast and will likely take a couple hours to cook. Start checking your temps at about the 1 hour mark though. Don’t overcook it!
Cook to 145°-150°F
That’s as far as you want to take pork chops to keep all of those delicious juices IN the roast so you don’t dry it out.
It took ours about 2 hours to get there, but your mileage may vary. ALWAYS cook to temp and never ever ever ever never to time. KTHXBAI.
Rest, Slice, and Enjoy
Now’s the fun part! Pull the roast off the grill, tent with foil, and run around like a maniac prepping all those sides you neglected until now. When they are ready to serve, slice your roast into single-bone servings, sprinkle with some extra rub, and serve.
Grilled Rack of Pork FAQ
How do you store leftovers?
Store them in an airtight container in the fridge for 3-4 days, max.
What’s the best way to reheat leftovers?
These can be reheated in a pan on the stove with butter, in a sous vide machine, or even right back on the grill on low (220-240°F) heat.
Are there any substitutions for the kurobuta pork?
Absolutely. You can use any type of pork rib roast for this recipe. It’ll still taste fantastic. We aren’t meat snobs here. Buy what you can afford, and use simple techniques to make it taste amazing.
More incredible pork recipes to love
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2 hours 10 minutes
- 7 pound rack of pork
- 6 tablespoons bbq pork rub
- Preheat your pellet grill to 250°F.
- Coat your entire rack of pork liberally with your favorite pork rub. We didn’t use a binder, but if you want to it works really well. Mustard is a great one here.
- Cook until the internal temperature reaches 145°-150°F.
- Let rest, tented, for 15 minutes.
- Slice into bone-in pork chops. Sprinkle with additional rub if you’d like.
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Amount Per Serving:
Calories: 771Total Fat: 45gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 283mgSodium: 243mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 85g
Nutrition data provided here is only an estimate.
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