This elegantly simple entrée from the grill is meant for easy summer entertaining. Roast potato wedges and heat garlic bread on the grill, and serve with sliced ripe beefsteak tomatoes topped with vinaigrette and blue cheese.
Ingredients
- 3 1/2 pounds pork rib rack (about 7-8 ribs, trimmed)
- 1 teaspoon coarse salt
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
Directions
- In small bowl stir together all seasonings; rub the seasoning mixture over all surfaces of pork. Prepare a medium-hot fire in grill. Grill pork over indirect heat for 1 to 1-1/2 hours, (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes before slicing between bones to serve.
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