Ingredients:
4 Bone in Pork Rack
2 Tablespoons Paprika
4 Tablespoons Dark Brown Sugar
2 Tablespoons Fennel Seed Ground (Fennel Pollen if available)
1 Tablespoon Espelette
1 Tablespoon Cumin (ground)
1 Tablespoon Coriander Seed (ground)
2 Tablespoons Salt
1/2 Tablespoon Smoked Paprika
Method:
Mix all rub ingredients together and rub generously on pork rack. Allow to sit in fridge, uncovered, for 12-24 hours. Bring slow cooking BBQ pit to 110 degrees C. Place pork rack in pit bone side down. Smoke for 30 minutes before increasing pit temperature to 125 degrees C. Cook to internal temperature of 65-71 degrees C. Allow pork rack to rest for 30 minutes before serving.
-- CLINT DAVIES – MOREPORK BBQ
