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Honey Mustard Roasted Pork Rack
The 10-bone frenched rack is generously seasoned with a bold blend of spices, slow-roasted to perfection, and basted with a rich honey mustard glaze that caramelizes beautifully over the fire. Paired with charred broccolini for a crisp, vibrant contrast, this dish is the perfect balance of smoky, sweet, and savory.
Ingredients
- 10-Bone Frenched Pork Rack (8lbs)
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- 3/4C Kosher Salt
- 1/4C Black Pepper
- 3TBS Allspice
- 3TBS Chile Powder
- 3TBS Fennel Seed Crushed
- 3TBS Coriander Seed Crushed
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- 8oz Butter
- 1/2C Whole Grain Mustard
- 1/2C Wildflower Honey
- 1/2C Rosemary
- 1C Parsley
- 1/4C Paprika
- 1/4C Minced Garlic
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- 3 Bunches Broccolini
- 1/4 C Extra Virgin Olive Oil
- Heavy Pinch Kosher Salt
- Heavy Pinch Black Pepper
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- ConvEGGtor
- Basting Brush
Directions
- Preheat the Egg for indirect cooking with the convEGGtor to 250°F/121°C.
- Heavily season the frenched pork rack with the seasoning blend and allow it to come up to room temperature at least 1 hour before cooking.
- Place the pork rack on the egg and cook at 250°F/121°C until you reach an internal temperature of 140°F/60°C, then remove.
- Remove the convEGGtor and get the grill up to about 400°F/204°C.
- Combine all ingredients for the basting liquid and glaze the pork rack.
- Put the rack back on the grill to char the outside.
- Glaze with the basting liquid and allow the pork to rest for at least 15 minutes with foil over the top before slicing
- While the pork is resting, Toss the broccolini in olive oil, salt and black pepper then grill for about 6 minutes.
- Slice the pork and brush with the glazing liquid and plate with the broccolini.
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