Uploaded December 2017 | Updated September 2026, 4 days ago
This video is about Smoking a 5.7 lb Frenched Rack of Pork Ribs using the Weber Smokey Mountain along with the Cajun Bandit Extension Ring and the Rotisserie accessory. Cooked averaged a 320 degree temp for 1 hour. Frenched cut explained at bottom of this page.
Cajun Bandit™ 22.5" Charcoal Kettle and Weber Smokey Mountain Rotisserie
cajunbandit.com/product-p/rr22.htm
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music Used- YouTube Audio Library
Bumper Tag- John Deley
You're free to use this song and monetize your video.
Hot Heat- Topher Mohr & Alex Elena
You're free to use this song and monetize your video.
Brine it for at least 6 hours or overnight in the fridg
Recipe for the brine:
- 64oz Apple Juice
- 1 cup White Sugar
- 1 cup Salt
- Herb Bundle: Fresh Rosemary, Thyme, and Sage
or, use 2 Tbsp Tango Spice Porchetta Rub which has most of these spices
Bring the apple juice to a simmer in a large stock pot. Add the salt and sugar and stir until dissolved. Remove from heat and add the herb bundle. Allow the brine to cool to room temperature.
Place the pork loin in a 2 ½ gallon ziplock bag and pour the brine over it, place in fridge for 6 hours, or overnight.
To season this roast I use a mixture of fresh herbs, salt, and pepper, or Tango Spice Porchetta Rub as I did in place of Rosemary, Thyme, Sage. Rub recipe:
- 2 TBS Sea Salt
- 1 TBS Course Ground Black Pepper
- 1 TBS Fresh Rosemary finely chopped
- 1 TBS Fresh Thyme finely chopped
- 1 TBS Fresh Sage finely chopped
- 4 Cloves of Garlic minced
-1 TBS granulated Onion
-1 TBS granulated garlic
1/4 Cup Olive Oil
Brush the surface of the pork loin with a good coating of Olive Oil. By hand, apply the herb mixture to the entire loin.
Now the Bone-In Pork Loin is ready for the smoker. Set your smoker to 300 degrees.
In my case I used a Rotisserie accessory for the entire cook and averaged about 320 for one hour. This was hotter than the recipe called for, but cooked the Ribs to 145 degrees in one hour.
First place the loin on the hottest section of the grill bone side down. You want the higher heat to brown the outside of the loin to lock-in the juices. Let it cook for 15 minutes on this side and then flip it over to the top side and repeat.
Once the roast is browned on both sides, 30 minutes of cooking, move it to the middle section of the rack. The temp in this section is right at 300 degrees.
It should take about an additional 1 ½ hours to get to an internal of 140 degrees which is perfect for pork loin.
The total cook time is roughly 2 hours from once it hits the hot side of the smoker until it's completely finished.
Shoutout Channels
Tom Horsman- youtube.com/user/tomcrete27
Azrael's Pit BarBeQue- youtube.com/channel/UCZQcO7QY3lIa4l5VSWxopWA
Mad Scientist BBQ-
youtube.com/channel/UCselvHbb5ah0sEqZrFa-7nA
Tom's Test Kitchen-
youtube.com/user/tdjtx
Aim'em and Claim'em Smokers
youtube.com/user/CentralTexasGrilling
Frenched is a culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. The bone is scraped completely clean of meat, fat and membranes with a knife, leaving a white bone exposed that is often decorated with a "chop frill" (rack of lamb chops is a classic example) or used as a "handle" for eating an especially large chop or steak, for example, the Cowboy or Tomahawk steak.
Examples of Frenched Meats
Frenching a rack of lamb—that is, removing the meat, fat, and membranes that connect the individual rib bones—gives the rack a clean look for an elegant meal, and is a satisfying butchering technique you can do at home with a little practice.
Bone-in pork chops: The bone helps provide some protection from overcooking and also has some fat around it that keeps the pork juicier and tastier. Many cooks prefer the bone-in chops. The bone is frenched for presentation and to add an abundance of flavor.
This video is about Smoking a 5.7 lb Frenched Rack of Pork Ribs using the Weber Smokey Mountain along with the Cajun Bandit Extension Ring and the Rotisserie accessory. Cooked averaged a 320 degree temp for 1 hour. Frenched cut explained at bottom of this page.
Cajun Bandit™ 22.5" Charcoal Kettle and Weber Smokey Mountain Rotisserie
cajunbandit.com/product-p/rr22.htm
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music Used- YouTube Audio Library
Bumper Tag- John Deley
You're free to use this song and monetize your video.
Hot Heat- Topher Mohr & Alex Elena
You're free to use this song and monetize your video.
Brine it for at least 6 hours or overnight in the fridg
Recipe for the brine:
- 64oz Apple Juice
- 1 cup White Sugar
- 1 cup Salt
- Herb Bundle: Fresh Rosemary, Thyme, and Sage
or, use 2 Tbsp Tango Spice Porchetta Rub which has most of these spices
Bring the apple juice to a simmer in a large stock pot. Add the salt and sugar and stir until dissolved. Remove from heat and add the herb bundle. Allow the brine to cool to room temperature.
Place the pork loin in a 2 ½ gallon ziplock bag and pour the brine over it, place in fridge for 6 hours, or overnight.
To season this roast I use a mixture of fresh herbs, salt, and pepper, or Tango Spice Porchetta Rub as I did in place of Rosemary, Thyme, Sage. Rub recipe:
- 2 TBS Sea Salt
- 1 TBS Course Ground Black Pepper
- 1 TBS Fresh Rosemary finely chopped
- 1 TBS Fresh Thyme finely chopped
- 1 TBS Fresh Sage finely chopped
- 4 Cloves of Garlic minced
-1 TBS granulated Onion
-1 TBS granulated garlic
1/4 Cup Olive Oil
Brush the surface of the pork loin with a good coating of Olive Oil. By hand, apply the herb mixture to the entire loin.
Now the Bone-In Pork Loin is ready for the smoker. Set your smoker to 300 degrees.
In my case I used a Rotisserie accessory for the entire cook and averaged about 320 for one hour. This was hotter than the recipe called for, but cooked the Ribs to 145 degrees in one hour.
First place the loin on the hottest section of the grill bone side down. You want the higher heat to brown the outside of the loin to lock-in the juices. Let it cook for 15 minutes on this side and then flip it over to the top side and repeat.
Once the roast is browned on both sides, 30 minutes of cooking, move it to the middle section of the rack. The temp in this section is right at 300 degrees.
It should take about an additional 1 ½ hours to get to an internal of 140 degrees which is perfect for pork loin.
The total cook time is roughly 2 hours from once it hits the hot side of the smoker until it's completely finished.
Shoutout Channels
Tom Horsman- youtube.com/user/tomcrete27
Azrael's Pit BarBeQue- youtube.com/channel/UCZQcO7QY3lIa4l5VSWxopWA
Mad Scientist BBQ-
youtube.com/channel/UCselvHbb5ah0sEqZrFa-7nA
Tom's Test Kitchen-
youtube.com/user/tdjtx
Aim'em and Claim'em Smokers
youtube.com/user/CentralTexasGrilling
Frenched is a culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. The bone is scraped completely clean of meat, fat and membranes with a knife, leaving a white bone exposed that is often decorated with a "chop frill" (rack of lamb chops is a classic example) or used as a "handle" for eating an especially large chop or steak, for example, the Cowboy or Tomahawk steak.
Examples of Frenched Meats
Frenching a rack of lamb—that is, removing the meat, fat, and membranes that connect the individual rib bones—gives the rack a clean look for an elegant meal, and is a satisfying butchering technique you can do at home with a little practice.
Bone-in pork chops: The bone helps provide some protection from overcooking and also has some fat around it that keeps the pork juicier and tastier. Many cooks prefer the bone-in chops. The bone is frenched for presentation and to add an abundance of flavor.
