Rôti couronne de porc fumé

Ingrédients

• 6 lb bone-in rack of pork
• 1/2 cup BBQ Rub

Préparation

1. 1

   French the bones of the rack of pork.

2. 2

   Slice ½ to ¾-inch deep between each bone on the fat side to allow the roast to be bent into the shape of the crown.

3. 3

   Cover the exposed bones with foil.

4. 4

   Season generously all over with BBQ Rub.

5. 5

   Smoke at 250°F for 3 to 4 hours, until it reaches 145°F internally.

6. 6

   Rest for 20 minutes.

7. 7

   Slice and serve immediately.