Ingredients

Pork

• One rack of pork with eight to ten bones, frenched
• Top of the Line Brine
• Two quarts cold water
• One cup apple juice for the brine
• Three tablespoons Uncle Dibbz Texas Steak Rub
• Eight cloves fresh garlic, very finely minced
• Two tablespoons fresh rosemary, finely chopped
• Two teaspoons cracked black pepper
• One tablespoon brown mustard
• Two tablespoons olive oil
• Six tablespoons butter
• Four garlic cloves smashed
• Two rosemary sprigs
• Foil for bone tips, roasting pan with rack, instant read thermometer

Veg under the roast

• Two large yellow onions, cut into thick wedges
• Four large carrots, cut into chunky pieces
• Three tablespoons olive oil
• One tablespoon Uncle Dibbz Memphis Bussin BBQ Rub

Pan sauce

• One cup low sodium chicken stock
• One teaspoon Dijon mustard
• One teaspoon lemon juice or a splash of apple cider vinegar

Directions

Brine

1. Whisk Top of the Line Brine into two quarts cold water and one cup apple juice. Submerge the rack for eight to twelve hours in the fridge.
2. Rinse quickly and pat very dry. Set on a rack in the fridge for thirty to sixty minutes to air dry.

Pan veg

1. Toss onions and carrots with olive oil and Memphis Bussin. Spread in the roasting pan. Do not add liquid. Set a wire rack over the veg.

Season the pork

1. Stir Texas Steak Rub, minced garlic, chopped rosemary, cracked black pepper, brown mustard, and olive oil into a paste.
2. Rub the paste all over the roast, focusing on the fat cap. Cover bone tips with small pieces of foil. Place the pork fat side up on the rack over the veg.

Roast

1. Heat oven to 325 °F and set a rack in the lower third.
2. Roast until the center reads 110 to 115 °F, usually sixty to seventy five minutes.
3. At about forty five to sixty minutes, stir the veg to coat in drippings and scrape any dark spots. If edges begin to scorch, splash in one to two tablespoons water just to loosen, then continue.

Butter baste and finish

1. Melt butter with the smashed garlic and rosemary sprigs in a small pan. Spoon some over the roast.
2. Continue roasting until the center hits 135 °F, usually another thirty to forty five minutes. For deeper color you can raise the oven to 375 °F for the last few minutes and watch closely.

Rest

1. Move the roast to a platter and rest twenty to thirty minutes. Carryover brings it to a juicy 145 °F.

Pan sauce

1. Pour off excess fat from the roasting pan, leaving one to two tablespoons. Set the pan over medium heat.
2. Add the stock and scrape up the fond. Whisk in Dijon and reduce until glossy and spoonable. Finish with lemon juice or vinegar. Taste and adjust.

Serve

1. Remove foil from bone tips. Slice between bones into chops. Spoon a little sauce over each chop. Serve with the roasted carrots and onions and your mashed potatoes on the side.

Notes

• Dry pan gives maximum browning on the veg. The tiny water splash is only to prevent bitter spots.
• Brown mustard in the paste adds color and a little tang.
• Use an instant read thermometer and trust the numbers.