08/31/2026
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.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
- 10-Bone Frenched Pork Rack (8lbs)
๐๐๐๐ ๐๐๐๐๐ ๐ต๐๐๐๐:
- 3/4C Kosher Salt
- 1/4C Black Pepper
- 3TBS Allspice
- 3TBS Chile Powder
- 3TBS Fennel Seed Crushed
- 3TBS Coriander Seed Crushed
๐ต๐๐ ๐ก๐๐๐ ๐ฟ๐๐๐ข๐๐:
- 8oz Butter
- 1/2C Whole Grain Mustard
- 1/2C Wildflower Honey
- 1/2C Rosemary
- 1C Parsley
- 1/4C Paprika
- 1/4C Minced Garlic
๐ต๐๐๐๐๐๐๐๐๐:
- 3 Bunches Broccolini
- 1/4 C Extra Virgin Olive Oil
- Heavy Pinch Kosher Salt
- Heavy Pinch Black Pepper
๐๐๐๐๐ฌ๐ฌ๐จ๐ซ๐ข๐๐ฌ/๐๐ช๐ฎ๐ข๐ฉ๐ฆ๐๐ง๐ญ:
- ConvEGGtor
- Basting Brush
๐๐ข๐ซ๐๐๐ญ๐ข๐จ๐ง๐ฌ
- Preheat the Egg for indirect cooking with the convEGGtor to 250ยฐF/121ยฐC.
- 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 250ยฐF/121ยฐC until you reach an internal temperature of 140ยฐF/60ยฐC, then remove.
- Remove the convEGGtor and get the grill up to about 400ยฐF/204ยฐC.
- 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.
๐๐๐๐ข๐ฉ๐ ๐๐จ๐ญ๐
Removing the ConvEGGtor mid-way through the recipe will allow for the rack to char and get a nice crust.
