Indoor BBQ Rack Of Pork


I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

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Looking for that wow factor presentation for your holiday Pork? Well a Rack of Pork is an amazing center piece and with the use of your Anova Sous Vide, your family will be more impressed with the taste than the looks (hard to believe huh?)
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Ingredients for 4

  • Rack Of Pork 4 bones (1 bone per person)

  • Liquid Smoke / Molasses (optional)

  • BBQ dry rub of choice. I chose Meat Church Bacon Honey Hog


  • Step 1

    Choose and portion your Rack of Pork to accommodate your event. I chose a rack with a really beautiful fat cap. I like about 1 bone per person.

  • Step 2

    If your rack has it, Score the fat cap. Generously salt the pork and leave uncovered in fridge to dry brine for 4 hours or up to overnight.

  • Step 3

    (Optional) Baste your liquid smoke and molasses onto the meat.

  • Step 4

    When dealing with large bones, I always double bag

  • Step 5

    Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC. For 6hrs

  • Step 6

    When finished, place your Sous vide bag in an Ice bath to cool its internal temperature.

    • Finishing Steps

    • Step 0

      Generously coat your rack in your favorite BBQ Dry Rub. For this I used Meat Church Honey Bacon BBQ. Heat oven to 350 degrees and Place on a rack uncovered.

    • Step 1

      Let brown in oven until crispy and golden. Or till the internal temperature reaches the initial temperature you Sous Vide with

    • Step 2


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140 F / 60 C Recipe Temp
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