Grilled rack of pork with sweet peppers

Are you organising a cosy barbecue and do you want to impress your guests? With a delicious rack of pork on the barbecue you will undoubtedly score. The rack of pork is cut from the back of the pig and still contains bones and a layer of fat, which gives it extra flavour. Thanks to the slow cooking time of the rack of pork, you can enjoy an aperitif with your friends and family in the meantime. 

Grilled rack of pork with sweet peppers

Preparation of grilled rack of pork with sweet peppers on the BBQ

For the preparation of grilled rack of pork with sweet peppers, we use the Barbecook Junko. Of course, you can also cook the rack of pork on an ordinary charcoal barbecue or gas barbecuePile up some small, dry blocks of wood in the bowl of the Junko. Add some Barbecook lighter cubes and possibly some kindling between the wood. Light the cubes and the kindling with a long match. Build up the fire further by stacking large and small logs. Hang the barbecue grid on the pulley system and make sure it doesn’t hang in the flames. Let the grid warm up for 5 minutes.

In the meantime, cook some potatoes in their skins in your kitchen. Notch the rack of pork crosswise. In this way, the fat can drip from the meat during grilling. Season the rack of pork with salt and pepper and place it in the centre of the grill. You can also add some fresh rosemary or thyme. Lower the grid via the pulley and sear the rack of pork on all sides. Then pull the grid upwards and let the rack of pork cook further. Cut the peppers into pieces and place them next to the rack of pork.

To guarantee the perfect cooking time for the rack of pork, we recommend using the Barbecook digital thermometer. The rack of pork is ready when it reaches a core temperature of 60 °C. Wrap the rack of pork in aluminium foil and leave to rest for 5 minutes.

Serve the grilled rack of pork with the peppers, peeled potatoes and authentic pickles.