Chipotle Grill Roasted Rack of Pork

“The roast is brined at least 6 hours, so prepare ahead. The rub can be made one week in advance. Adapted from "Serious Barbecue" by Adam Perry Lang.”
1hr 40mins

Ingredients Nutrition


  1. Combine salt, sugar, garlic, chipotle peppers, bay leaf and water in a large bowl, stirring until salt and sugar are dissolved; place pork in a 2 1/2 gallon resealable plastic bag, add brine, squeeze out as much air as possible, seal and refrigerate at least 6 hours, preferably overnight.
  2. Remove roast from the brine and pat dry with paper towels; discard brine and plastic bag.
  3. Combine all the ingredients for the rub, then rub into the entire surface of the roast, including both ends and the underside of the ribs; cover roast loosely with aluminum foil.
  4. Prepare the grill for indirect grilling; place a drip pan between the piles of coals and fill it halfway with water.
  5. Place the pork roast, rib side down, over the drip pan.
  6. Cook the roast to an internal temperature of 135 degrees F, about 1 hour and 10 minutes (the temperature inside the grill should remain between 300 and 350 degrees F).
  7. While the roast is cooking, combine the jelly, 1/4 cup brewed coffee, and the chipotle in adobo in a small saucepan, over medium high heat; bring to a boil, whisking until jelly melts, boil 1 minute then remove from heat.
  8. When the roast reaches 135 degrees F, brush with about half of the glaze; continue grilling until the roast reaches an internal temperature of 145 degrees F, 10 to 15 minutes.
  9. Transfer roast to a cutting board and cover loosely with a clean piece of aluminum foil.
  10. Make a sauce by adding the remaining 1/2 cup of brewed coffee to the remaining glaze in the saucepan; bring to a boil over medium high heat, remove from heat and stir in chives.
  11. Carve out the eye of the loin from the ribs, slice and place on a serving platter.
  12. Cut between ribs and place on platter; pour collected juices over meat.
  13. Serve sauce on the side.

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