Honey Mustard Roasted Pork Rack

The 10-bone frenched rack is generously seasoned with a bold spice blend, slow-roasted to perfection, and basted with a rich honey mustard glaze that caramelizes beautifully over the fire. Paired with charred broccolini for a crisp, vibrant contrast, this dish is the perfect balance of smoky, sweet, and savory.

Ingredients

10 Bone-in Frenched Pork Rack (8lbs)

Seasoning Blend:

¾ C Kosher Salt
¼ C Black Pepper
3 TBS Allspice
3 TBS Chile Powder
3 TBS Fennel Seed Crushed
3 TBS Coriander Seed Crushed

Basting Liquid:

8 oz Butter
½ C Whole Grain Mustard
½ C Wildflower Honey
½ C Rosemary
1 C Parsley
¼ C Paprika
¼ C Minced Garlic

Broccolini:

3 Bunches Broccolini
¼ C Extra Virgin Olive Oil
Heavy Pinch Kosher Salt
Heavy Pinch Black Pepper

Accessories/Equipment:

ConvEGGtor
Basting Brush

Directions

Preheat the Egg for indirect cooking with the convEGGtor to 250°F/121°C.

Heavily season the frenched pork rack with the seasoning blend and allow it to come up to room temperature at least 1 hour before cooking.

Place the pork rack on the egg and cook at 250°F/121°C until you reach an internal temperature of 140°F/60°C, then remove.

Remove the convEGGtor and get the grill up to about 400°F/204°C.

Combine all ingredients for the basting liquid and glaze the pork rack.

Put the rack back on the grill to char the outside.

Glaze with the basting liquid and allow the pork to rest for at least 15 minutes with foil over the top before slicing

While the pork rests, toss the broccolini with olive oil, salt, and black pepper, then grill for about 6 minutes.

Slice the pork, brush with the glaze, and plate with the broccolini.

Enjoy!

Photo and recipe from Big Green Egg.