How to make it
Light your BBQ, and set it up for indirect cooking. Temperature about 160 degrees.
Check your rack for excess fat, remove if needed. Score the fat cap crosswise down to the meat. This helps the fat melt evenly
Rub your rack with the 2 tablespoons of Dijon mustard and sprinkle the Smoke & BBQ rub over the meat
Now place the smoking wood on the edge of the fire, then place the heat shield/heat deflector and grill riser
Place your pork rack on the riser and let it cook gently to a core temperature of about 65 degrees. About 2 hours.
Meanwhile cut a slit in the baking potatoes, and push the butter into the slit
Also cut the remaining vegetables into large pieces and put everything in the roasting tray or oven dish and place it under the grill riser, so the fat that melts off the pork rack drips into the tray = lots of flavour! About 40 to 50 minutes before the pork rack is done.
You can choose to glaze the pork rack with the Smoke & BBQ Sauce, do this about 20 minutes before the end. This gives you a delicious glazed layer.
We prepared it by serving the sauce separately
Serve your creation on a nice plate, enjoy!
