Instructies

• Light your bbq, and prepare it for indirect cooking. Temperature about 160 degrees.
• Check your rack for excess fat, remove if necessary. Cut the fat cap crosswise up to the meat. This ensures that the fat melts evenly
• Rub your rack with the 2 tablespoons of Dijon mustard and sprinkle the Smoke & BBQ rub over the meat
• Now place the smoking wood on the edge of the firebox, then place the heat shield/heat deflector and grill riser
• Place your pork rack on the riser and cook gently to a core temperature of about 65 degrees. Approx. 2 hours.
• Meanwhile, cut a slice into the puff potatoes, and push the creamed butter into the slice
• Also cut the remaining vegetables into large pieces and place everything in the roasting pan or baking dish and place under the grill riser so that the fat melting from the pork rack drips into the roasting pan = lots of flavor! About 40 to 50 minutes before the pork rack is done.
• You can choose to coat pork rack with the Smoke & BBQ Sauce, you do this about 20 minutes before the end. This way you get a delicious layer of glacé.
• We did the preparation by serving the sauce separately

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• Serve your creation on a pretty plate, enjoy!