Step 1

Place the rack of pork down into a  half-size foil or stainless steel pan for ease of cleanup.

Step 2

Add 1 TBS of minced garlic onto the top of the roast and spread it evenly with your hands.

Step 3

Apply about 2 TBS of Jeff's Texas style rub and 2 TBS of Jeff's original rub evenly over the top and sides of the rack of pork.

Step 4

Sprinkle ½ TBS of coarse kosher salt evenly onto the top of the meat.

Step 5

Let it sit for 20 minutes before continuing.

Step 6

Flip the meat over carefully and repeat the garlic, rubs and salt on the other side.

Step 7

Place the pan with the rack of pork into the fridge overnight or for 8-12 hours to allow it to dry brine.

Step 8

Prepare the smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use a mix of hickory and cherry for smoke or whatever smoking wood you have available.

Step 9

Once the smoker is ready, place the pan with the meat into the smoker or you can lay the meat directly on the smoker grates if you prefer.

Step 10

Let the rack of pork cook until it reaches 140°F (60°C) as measured by an instant-read thermometer or a leave-in thermometer.

Step 11

Baste the sauce a couple of times during the cook with 1 stick of melted butter mixed with 2 TBS of Jeff's original rub.

Step 12

Once the meat reaches 140°F (60°C), remove it from the smoker and let it sit in the kitchen with foil tented over the top for 15-20 minutes. During this time the temperature will continue to rise to its safe temperature of 145°F (63°C) and the juices in the meat will settle down.

Step 13

Slice the meat between the bones and serve immediately.

Step 14

If there is any au jus in the pan, spoon a little over each slice as you serve it.

Step 15

Enjoy!