-
1
Brine the pork Pour 1 quart water into a stockpot and add the kosher salt, honey, peppercorns and allspice berries.
-
2
Heat the stockpot on high heat and stir together until dissolved.
-
3
Remove from heat and allow to cool to room temperature.
-
4
Place the rack of pork in a 2-gallon resealable plastic bag and add the brine, then fill with enough water to fully submerge the pork, about 1 gallon.
-
5
Seal the bag and put it in the fridge overnight, up to 12 hours.
-
6
Prepare the dish Remove the pork from the brine and pat dry.
-
7
Place on a wire rack on a baking sheet to air dry for 10 minutes; as it dries, combine the rub ingredients.
-
8
Spread the rub all over the pork, then let sit for another 20 minutes while prepping the grill.
-
9
Place the wood chunks in a small aluminum pan.
-
10
Put the pan over a burner under the grates, then turn on the grill to high heat on all burners for 10 minutes.
-
11
Turn off all burners but the one thats under the wood chunks and adjust the temperature as needed to reach 325.
-
12
If using a charcoal grill, the setup will be similar, with the charcoal and wood chunks banked on one side.
-
13
When the grill reaches a stable temperature, add the pork, rib side down, with the bones facing the hot part of the grill.
-
14
Smoke the rack until it reaches an internal temperature of 140 (about 1 1/2 hours).
-
15
Tent loosely with tinfoil and let rest for 20 minutes before slicing.
