Classic Pork Rack on the Webber

This fabulous, no fussy hot lunch is always a winner. I love cooking using a webber for pork, to beef, to chicken to even a side of salmon smoked with hickory chips. Everyone always walks away from a webber meal satisfied and in awe of how delicious and easier it was to prepare.

When I first met my husband, I had never cooked on a webber and in the three years we have been together, the webber has been at the heart of our relationship. We webber every week.

Instructions:
1. First start with fresh heat beads and fire lighters. Open the vents and light.
2. Once flaming, allow ambers to heat up. (Leave the lid off until the heat beds are red)
3. Once ambers are red, put the lid on with vents open. Allow webber to heat up. (30mins)
4. Prepare Pork Rack and Crackling with olive oil and salt. (I use Himalayan Pink Rock Salt) I used the measurement one bone per guest. 9 bones was 2.5 kg.
5. Place on the webber, and shut the lid. We use a Themo Sensor to measure the internal temperature of the meat. For pork it is recommended that the internal temperature is between 72 -78 Degrees Celsius. All you need to do is have a glass of Croser Sparking and wait. Approximately 1 1/2 hours.
6. Once the internal temperature has been reached, cover and rest the meat for 5-10 minutes.
7. I use an electric knife to cut through the crackling and between the bones of the pork rack.

Tip: Find a great butcher!! Get to know them and their meat. My tip Craig Cook Butchers!! I have never been disappointed with the quality of their meat.

Enjoy!
Snickers