EnerSmart Magazine

Recipes - Entrees/Side Dishes

Smoked Rack of Pork

Smoked Rack of Pork Photo

Serves 8

  • 3 kg pork loin roast, bone in
  • 30 ml fresh chopped rosemary
  • 15 ml chopped garlic
  • Zest of two lemons
  • Salt and pepper
  • 60 ml olive oil
  • 750 ml of dry cherry wood chips
  • 1.5 L of cherry wood chips soaked in water for one hour


  1. Place the pork on a baking tray. Coat the meat with chopped rosemary, garlic, lemon zest, salt and pepper. Drizzle with olive oil.
  2. To prepare the barbecue for indirect smoking, remove the grate from one burner to the far side of the barbecue and turn this burner on. Leave the remaining burners off.
  3. Place a drip pan under the grates that have no heat.
  4. To prepare the smoke pouches, lay out a large sheet of tin foil. Place two cups of the drained, well-soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbecue burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape. Do this twice more to make a total of three smoke pouches.
  5. Place the smoke pouch directly over the flame. Close the lid of the barbecue and wait for smoke.
  6. Once the barbecue is smoking, lift the lid and place the pork on the grate over the drip pan on the cool side of the barbecue. Close the lid and adjust the temperature to 220 F (110 C). Slow smoke the pork for approximately 2.5 hours or until internal temperature reaches 155 to 160 F (65 to 71 C). Change the smoke pouch when the smoke dissipates.
  7. Remove the smoked pork from the barbecue. Cover with foil and let it rest for 20 minutes. Carve the pork between the bones and serve with warmed cherry sauce.

Sour Cherry Sauce

  • 500 ml red wine
  • ½ red onion, finely diced
  • 2 sprigs fresh thyme
  • 15 ml minced ginger
  • 30 ml cherry preserves
  • 30 ml balsamic vinegar
  • 500 ml pitted sour cherries
  • Salt and pepper


  1. Place the red wine, red onion, fresh thyme, ginger, cherry preserves and balsamic vinegar in a saucepan over medium heat. Bring to a boil then reduce the heat and simmer until slightly thickened, for about 15 minutes. Remove the sauce from the heat and strain it into a new pot.
  2. Season with salt and pepper to taste. Add cherries and keep the sauce warm until ready to serve.
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