Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert, Anya Fernald, shares a master-class in making a stunning crown rack of pork on the Kettle Grill, accompanied by seared slices of kabocha squash and a fresh arugula salad. Get the recipe and all Anya’s delicious tips in the video below.
Grilled Crown Rack of Pork Recipe
Ingredients
- 1 crown rack of pork (3-5 pounds)
- Salt (to your taste, roughly 3 tbsp of kosher salt)
- Freshly ground black pepper (to taste)
Remove the crown rack from the fridge and let it sit at room temperature for about 30 minutes. Pat the pork dry with paper towels. Generously season the pork with salt and freshly ground black pepper on all sides. Make sure to season around the bones and on the fat cap of the rack as well.
Light a fire in your Sea Island Forge Kettle-style Fire Pit with charcoal or wood. Once your coals are fully lit or your wood is reduced to coals, push them to the edge of your Kettle cooking bowl so that there is less direct heat on the surface of the pork. The temperature of your Grill surface should be at approximately 400 degrees. Place the crown rack on the Grill centered over the indirect heat of the coals.
Place the Heat Dome on the Grill and cook for about 1 to 1.5 hours, or until the internal temperature of the pork reaches 145°F (63°C). Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
Once the desired temperature is reached, remove the crown rack from the Grill and place it on a cutting board. Let the pork rest for about 10-15 minutes to allow the juices to redistribute. After resting, slice between the bones to serve individual chops.