A Frenched rack of pork is one of the most impressive cuts you can put on a smoker or grill, and it deserves a preparation that lives up to its presentation. The magic starts with a long soak in Smoke on Wheels BBQ Marinade, which tenderizes the meat and builds deep, savory flavor that no dry rub can achieve on its own. From there, a bold double coat of Cattleman's Grill Steakhouse Seasoning and California Tri-Tip Seasoning forms a rich, herby crust that locks in the juices and develops a beautiful bark. The result is a showstopping rack that looks like it came from a high-end steakhouse but was made right in your own backyard.
Whole Frenched Rack of Pork
Tom Jackson
Rated 4.0 stars by 4 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Calories
256
Discover the deliciousness of our Whole Frenched Rack of Pork! With easy step-by-step instructions, you can savor succulent pork racks marinated with flavor-boosting seasonings.
Ingredients
- Whole Rack of Pork, Frenched
-
Smoke on Wheels BBQ Marinade
-
Cattleman’s Grill Steakhouse Seasoning
-
Cattleman’s Grill California Tri-Tip Seasoning
Directions
If your rack of pork didn't come Frenched from the butcher, you can do it yourself with a sharp boning knife. Start by standing the rack up and locating where you want the clean bone to begin — typically about 1½ to 2 inches down from the tips of the rib bones. Score a straight line across the fat cap at that point, cutting down to the bone. Next, slice down along both sides of each individual bone from that scored line to the tip, freeing the meat and membrane on the exposed section. Peel and scrape away the meat, fat, and connective tissue between the bones, working from the scored line up toward the tips. Use the back edge of your knife to scrape each bone completely clean of any remaining membrane so they're smooth and white. Wipe the bones with a paper towel to remove any clinging bits. Your rack is now Frenched and ready to marinate.
Place the Frenched rack of pork loin in a large (2.5-gallon) zip-top bag. Pour in enough Smoke on Wheels BBQ Marinade to fully cover the meat. Squeeze out as much air as possible, seal the bag, and refrigerate. Allow the pork to marinate for at least six hours — overnight is even better.
When you're ready to cook, remove the pork from the marinade. Preheat your smoker or grill to 325°F. Using paper towels or a clean cloth, wipe the excess marinade off the surface of the meat — but do not rinse it. The thin residual layer of marinade left on the surface acts as a binder for your seasoning. Generously apply equal parts Cattleman's Grill Steakhouse Seasoning and Cattleman's Grill California Tri-Tip Seasoning over the entire rack. Let the seasoned rack rest at room temperature for 10 minutes before cooking.
Place the rack of pork on your preheated cooker. Cook at 325°F until the internal temperature reaches 140°F–145°F. Use a reliable instant-read thermometer (such as the Maverick PT-75) inserted into the thickest part of the loin, away from any bones, to get an accurate reading.
Remove the rack from the cooker and loosely tent it with foil. Allow it to rest for 15 minutes — this step is critical for keeping the juices in the meat rather than on your cutting board. After resting, slice between the bones to create individual chop servings. Serve immediately.
Recipe Note
What you will love
If you've never cooked a Frenched rack of pork before, this recipe is the perfect introduction — and if you have, this method will become your new standard. You'll love how the BBQ marinade tenderizes the meat and penetrates deep into the chops, so every slice is juicy from edge to bone. The dual seasoning blend adds complexity without being overwhelming — a steakhouse warmth from one rub and a bright, California-style herbaceous note from the other. And because this recipe calls for cooking to a safe but still-pink 140°F–145°F, you get pork that's moist, not dry. Slice between the bones for dramatic individual chops that look just as good on the plate as they taste.
Frequently Asked Questions
What does "Frenched" mean on a rack of pork?
"Frenching" refers to the technique of trimming the meat, fat, and connective tissue away from the ends of the rib bones, exposing a clean section of bone. This gives the rack an elegant, restaurant-style appearance and makes it easier to slice into individual chops. You can ask your butcher to French the rack for you, or purchase it pre-Frenched.
How long should I marinate the rack of pork?
For best results, marinate the Frenched rack of pork for a minimum of six hours in Smoke on Wheels BBQ Marinade. If time allows, marinating overnight (up to 12–16 hours) will produce even deeper flavor and a more tender texture. Always marinate in the refrigerator.
What internal temperature should a rack of pork reach?
Cook your Frenched rack of pork to an internal temperature of 140°F–145°F, as measured with an instant-read thermometer inserted into the thickest part of the loin away from the bone. The USDA recommends 145°F followed by a 3-minute rest, which this recipe satisfies with a 15-minute rest period. The meat may have a slight pink blush at this temperature — that is normal and safe.
Can I cook this recipe on a gas grill instead of a smoker?
Yes! While a pellet smoker or offset smoker will add a beautiful smoke flavor to the pork, you can absolutely cook a Frenched rack of pork on a gas or charcoal grill using indirect heat. Set up a two-zone fire, target a temperature of 325°F on the indirect side, and cook with the lid closed until the internal temperature hits 140°F–145°F. For a hint of smoke on a gas grill, add a small foil packet of wood chips over a lit burner.
Can I cook this indoors?
We rate this a 4 out of 5 for cooking indoors. It will turn out great but missing key flavors from the grill.
Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 256
- Carbs
- grams
- Protein
- 18 grams
- Fat
- 20 grams
- Sodium
- 3544 milligrams
