INGREDIENTS

INSTRUCTIONS

MARINADE: Mix ingredients together and marinate the pork overnight.
NOTE: To reuse the marinade simply bring to a boil and re-cool. It is
great for chicken breasts, steak kabobs and even grilled salmon.
SMOKING the pork (opt): After you have marinated pork overnight take
pork out of marinade and let dry for 30 minutes.  CHIPS: In the
meantime soak 2 cups wood chips in water for 30 minutes  and plug in
your smoker on high and let it warm up for the same  amount of time.
When the 30 minutes are up, drain water from wood  chips and put them
in aluminum pie tin or a thin bottom pan and put  directly on heating
coil of the smoker.  Fill pan that goes above the heating element with
ice, put pork on a  rack on top setting and close lid. Check in 30
minutes and turn chip  pan if the wood chips are cooking unevenly.
Smoke 30 more minutes.  Remove pork and let set at room temperature
until ready for roasting.  ROASTING PORK: Heat oven to 250 degrees and
move rack to middle. The  roasting will take almost 2 hours and then it
will need to rest for 20  minutes longer so plan to start roasting pork
2 1/2 hours before you  want to serve it.  BRINE (opt): To make the
pork especially juicy and bursting with  flavor, the restaurant brines
pork from the inside. Mix brine in a  sealable container so you can
shake it to emulsify ingredients. With  a syringe, inject pork all over
and between ribs. Shake brine often.  HERB CRUST : For the herbs, try
basil, thyme, marjoram, sage,  parsley, etc. Fresh.  Mix together and
rub evenly over pork roast and place pork on a wire  rack in a roasting
pan. Note: If you are skipping the smoking step,  add soaked wood chips
to bottom of pan now.)  Roast pork for 1-1/4 to 1-l/2 hours or until it
registers an internal  temperature of 120 to 130 degrees on an instant
read thermometer.  Increase oven to 425 degrees and roast pork until
internal temperature  reaches 145 to 160 degrees, 20 to 30 minutes
longer.  Transfer pork to a serving platter; cover loosely with foil
until  ready to serve, at least 20 minutes.  To carve a rib rack roast
cut the meat between top of the ribs (a  treat for the cook!) and then
cut down between each rib to have chops.  >Terry Letson, chef/owner of
Gerard's French Restaurant in Riverside  >Orlando Ramirez, Riverside
Press-Enterprise 1998-Apr-05  >Hanneman/Buster  Notes: Marinade for
Prime Rib Rack of Pork (7-pounds) to serve 10 to  14. Marinade
overnight and then smoke it for flavor; roast it slow;  finally crust
it in a hot oven. Serve with carmelized onions; your  favorite apple
compote; chive and garlic mashed potatoes. Options:  Brine and an Herb
Crust. Two-day process; but not that much hands-on.  TIP: "The thing
about pork is that is has to cook slow. If it cooks  too fast it dries
out. The cooler the smoke, the more control ...  over the cooking time
and temperature."  Recipe by: Terry Letson, Gerard's in Riverside, CA
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr
06, 1998

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