Grilled Rack of Pork Recipe with Garlic-Herb Crust

This impressive Grilled Rack of Pork makes a stunning centerpiece but is surprisingly simple to prepare. With just a few basic seasonings, a reliable thermometer, and a bit of patience, you can serve a juicy, flavorful pork rib roast that will impress family and guests.

Traeger Grilled Rack of Pork

I enjoy cooking large roasts. There’s nothing quite like placing a beautifully grilled beef tenderloin or prime rib roast in the center of the table. A full pork rib roast—often called a rack of pork—delivers the same wow factor while being straightforward to cook well.

The key to great results is avoiding overcooking. The simplest and most reliable way to do that is to use a good thermometer. For long cooks, a wireless or Wi‑Fi probe thermometer that monitors temperature continuously is ideal. If you prefer an instant-read thermometer, check the roast frequently so you stop cooking at the right internal temperature.

If you have a pellet grill or a Traeger-style smoker, this roast is an excellent choice. It cooks gently and picks up a mild, smoky flavor that complements a savory pork rub.

Recipe Shopping List

Below are the main items you’ll need for this grilled rack of pork. For specific amounts and full instructions, refer to the recipe card later in the post.

• Rack of pork (pork rib roast)
• Homemade pork rub or a store-bought pork-specific rub (we like spicy and savory blends)

How to Make This Recipe

This overview shows the main steps so you know what to expect before you get started. Use the full recipe card below when you’re ready to cook.

1. Preheat – Bring your pellet grill or smoker to 250°F (about 121°C) for a low, even cook.
2. Season generously – Coat the entire roast liberally with a pork-focused dry rub. You can use a binder such as mustard if you like, but it isn’t required.
3. Smoke and monitor – Place the roast on the grill and cook until the internal temperature approaches your target. Start checking temps around the 1-hour mark for large roasts.
4. Cook to 145°–150°F – Remove the roast when it reaches 145°F to 150°F internal temperature to keep the meat juicy. Time estimates vary; always cook to temperature rather than to a clock.
5. Rest and slice – Tent the roast with foil and rest it 10–20 minutes. Slice between the bones into single-bone servings, sprinkle extra rub if desired, and serve.

Recipe FAQ

More Pork Recipes

• Smoked Beer Brats
• Grilled Pork Tenderloin
• Traeger 3-2-1 Ribs
• Smoked Al Pastor Tacos
• Gochujang Pork Tenderloin
• Smoked Pig Shots
• Pineapple Glazed Double-Smoked Ham
• Traeger Breaded Pork Chops
• Pork Belly Burnt Ends

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Yield: 8 servings

Grilled Rack of Pork

This tender pork rib roast is cooked on a pellet grill for a juicy, flavorful result. Simple seasoning and careful temperature monitoring are all you need.

Prep Time: 10 minutes

Cook Time: 2 hours (approx.)

Total Time: 2 hours 10 minutes

Ingredients

• 7-pound rack of pork
• 6 tablespoons BBQ pork rub (or adjust to taste)

Instructions

1. Preheat your pellet grill to 250°F.
2. Coat the entire rack of pork generously with pork rub. A light binder like mustard is optional.
3. Place the roast on the grill and cook until the internal temperature reaches 145°F–150°F.
4. Remove from the grill and tent with foil. Let rest for 15 minutes.
5. Slice into bone-in chops and serve. Add extra rub if desired.

Recommended Tools & Products

Reliable thermometers, a good slicing knife, and a quality pellet grill or smoker make this recipe easier to execute well.

Nutrition Information (estimate)

Calories per serving: 771 · Total Fat: 45g · Saturated Fat: 16g · Cholesterol: 283mg · Sodium: 243mg · Carbohydrates: 2g · Protein: 85g

Nutrition data provided here is an estimate.