I'm sorry if this is dumb, but we buy meat at our Asian market. They have whole pork chop & you can have them cut it to whatever thickness you want. What is this "rack ?" called. I bought a whole piece & had it cut in half so I can smoke it. Then I plan on cutting it to thick slices to eat. I'm not sure how I'll prepair it right now.
Sat I'm doing a pork picnic soaked in a hot Korean marinade, injected also, rubed with Jeff's rub, & mop with the marinade with apple cider vinager mix. My son & wife have started to love pulled pork.........I try to keep it around but it doesn't stay around very long (my son loves it on rice & soon I'll get my wife to make her meat eggrolls-has cabbage, green beans, carrots-- & use pulled pork instead of ground port....she is already using my brisket for a noodle dish she makes).
Thanks
Sat I'm doing a pork picnic soaked in a hot Korean marinade, injected also, rubed with Jeff's rub, & mop with the marinade with apple cider vinager mix. My son & wife have started to love pulled pork.........I try to keep it around but it doesn't stay around very long (my son loves it on rice & soon I'll get my wife to make her meat eggrolls-has cabbage, green beans, carrots-- & use pulled pork instead of ground port....she is already using my brisket for a noodle dish she makes).
Thanks