The City Magazine Since 1975

Grilled Pork Rack

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1 gal. cold water, divided
1/2 cup kosher salt, plus more for seasoning
3/4 cup light brown sugar
4 bay leaves
10 sprigs fresh thyme
12 whole black peppercorns
3 whole cloves
3 cloves garlic, crushed
Black pepper, to taste
Whole, center-cut, bone-in pork rack


Place half of the water in a large pot with 1/2 cup salt, sugar, bay leaves, thyme, peppercorns, cloves, and garlic over high heat and bring to a boil. Remove from heat and stir well to dissolve salt and sugar. Add remaining water to begin cooling the brine. Refrigerate to cool completely before adding it to the meat.

Place pork rack in a container deep enough for brine to cover meat and pour the cold brine over it. Make sure the rack is submerged. Cover and refrigerate for 24 hours.

Remove pork rack from the brine and pat dry with a kitchen towel. Season with salt and black pepper.

About one hour before cooking, prepare a hot charcoal fire in the grill. Once the fire has burned down, shovel the coals to one side of the grill. Close lid until the temperature reads about 350°F.

Place the pork, flesh-side down, on the side of the grill with no coals. Close lid and cook for 20 minutes. Turn rack and cover the grill. After 15 more minutes, insert a meat thermometer, keeping it off of the bone. If the pork has not reached an internal temperature of 135°F, continue to cook in a covered grill, turning occasionally, until it does. Remove pork from the grill and allow it to rest for at least 30 minutes before slicing. While resting, the pork will continue to rise in temperature and reach a nice medium doneness.

When ready, the pork rack can be sliced into single bone chops and served individually or on platters family style with other grilled meats.