Smoked Pork Rib Rack Recipe: Tender, Juicy, Fall-Off-The-Bone

Few dishes show off pork as well as a smoked rack of pork. Essentially a pork loin with the ribs still attached, this cut becomes exceptional when brined, seasoned, and slow-smoked. Below I’ll walk you through a straightforward method to get bold, balanced flavor and a tender finish.

Helpful Information

• Prep Time: 20 minutes
• Brine Time: 8–12 hours
• Cook Time: about 4 hours (depends on temperature and size)
• Smoker Temp: 225°F (107°C) recommended; 250°F (121°C) for a faster cook
• Internal Finish Temp: remove at 140°F (60°C) and rest to reach 145°F (63°C)
• Recommended Wood: hickory, or a hickory/cherry mix for a slightly sweeter smoke

What You’ll Need

• 1 rack of pork (center-cut, frenched is optional; mine was ~5 lbs, 8 bones)
• Garlic — 1–2 heaping tablespoons minced (fresh or jarred)
• Rub(s) — use a savory pepper-forward rub and/or a sweeter original-style rub; feel free to combine for depth
• Coarse kosher salt — for dry brining (start with ½ tsp per pound and adjust to taste)
• 1 stick butter — melted and mixed with rub for basting

Ingredient amounts are shown in the recipe card below and repeated in the instructions.

What Exactly Is a Smoked Rack of Pork?

A rack of pork is a section of the pork loin with the back ribs attached. When smoked, the rack develops a flavorful crust and a smoky aroma that complements the mild pork loin meat. Trimming (frenching) the bones is optional but gives a neat presentation.

Let’s Get Started on This Smoked Rack of Pork

Step 1: Prep and Add Garlic

Place the rack of pork in a half-size foil or stainless steel pan for easier cleanup. Pat the meat dry, then spread a heaping tablespoon of minced garlic over the top and sides, working it in with your hands for even coverage.

Step 2: Apply the Rubs

Apply your rub(s) evenly over the top and sides. Using a pepper-forward rub with a sweeter original-style rub layered on top creates a balanced crust and complexity. Use enough to coat the surface without creating clumps.

Step 3: Salt for Dry Brining

For dry brining, a good guideline is ½ teaspoon of coarse kosher salt per pound of meat. For a 5 lb rack you can use about 2½ teaspoons; I sometimes use a little more for a stronger seasoning. Sprinkle the salt evenly over the coated side.

Step 4: Wait 20 Minutes

Let the meat sit for about 20 minutes so the salt starts drawing moisture to the surface and forming a paste with the rub. This helps the seasonings adhere and begin the brining process. If you’re short on time, a light spray of water speeds this up to about 5 minutes.

Step 5: Flip and Season the Other Side

Flip the rack and repeat the garlic, rubs, and salt on the reverse side. Make sure both sides are evenly seasoned.

Step 6: Refrigerate to Dry Brine

Place the pan with the rack uncovered in the refrigerator for 8–12 hours. This dry brine improves flavor and tenderness while the surface dries slightly to help form a better bark when smoked.

Step 7: Preheat the Smoker

About 8–12 hours later, preheat your smoker to 225°F (107°C) for a low-and-slow cook. Fill the water pan if your smoker uses one. Plan for roughly a 4-hour cook; if you prefer a quicker finish, 250°F (121°C) can get you done in around 3 hours.

Step 8: Smoke the Rack of Pork

Place the pan with the rack into the smoker or lay the rack directly on the grates. Use hickory or a hickory/cherry mix for a classic flavor. Let the meat smoke until the internal temperature reaches 140°F (60°C) on an instant-read or leave-in thermometer.

During the cook, baste once or twice with a simple mop of melted butter mixed with a couple of tablespoons of your rub. This adds flavor and helps keep the meat moist.

Step 9: Rest

Remove the rack from the smoker at 140°F (60°C) and tent loosely with foil. Let it rest for 10–15 minutes so carryover cooking brings the internal temperature to a safe 145°F (63°C) and the juices redistribute.

Step 10: Slice and Serve

Slice between the bones into individual chops and serve immediately. If there is au jus in the pan, spoon a little over each slice for extra flavor. Enjoy the tender, smoky pork with your favorite sides.