Blackberry & Sweet Money Glazed Rack of Pork

Directions

1. Preheat grill, smoker, or oven to 275°F.
2. Trim excess as needed – Liberally season rack with Big Poppa’s Sweet Money rub (or to taste).
3. Let seasoning “sweat” or “melt” into meat, about 5-10min.
4. Put rack of pork onto the smoker, after 1.5 hours, check the internal temp. You will be glazing at 135°F internal and pulling at an internal temp of 140-145°F.
5. While meat is cooking, combine bottle of Granny’s sauce and 1/2 jar of blackberry preserves into a small saucepan. Mix the sauce ingredients together over medium/high until the sauce starts to bubble. Reduce heat and simmer for a few minutes. Season with Sweet Money (to taste). Stir to avoid burning. Set sauce aside (will use for basting on smoker/plating later).
6. Once the meat is at 135°F internal temp, baste all sides of meat with sauce and let it “set” on the smoker for 5-10 minutes, or internal temp is 140-145°F (or desired doneness). Pull meat from smoker, rest for 5-10min.
7. Pro-tip: By resting your meat for 5-10min before slicing, your meat will be much juicier; therefore, it will also be more flavorful!
8. Glaze with more sauce (to taste), rest 10 minutes, slice, and serve!