Blackberry & Sweet Money Glazed Rack of Pork
Big Poppa’s Blackberry & Sweet Money Glazed Rack of Pork is a show-stopping recipe that combines the juiciness of premium pork with the perfect blend of sweet and savory flavors. Coated with Big Poppa’s Sweet Money rub, the pork develops a flavorful crust before being finished with a rich blackberry glaze that adds a tangy, fruity kick. Ideal for holidays, special occasions, or when you want to elevate your dinner game, this dish is both elegant and easy to prepare. Pair it with roasted vegetables or mashed potatoes for a meal that’s as stunning as it is delicious.
Blackberry x Sweet Money Glazed Rack of Pork
Big Poppa
6-8
10-15 minutes
2 hours
American
Main Course
An easy + delicious pork recipe featuring a sweet and savory flavor profile
Looking for an easy, yet impressive recipe for a dinner party or holiday gathering? Big Poppa has got you covered with this delicious rack of pork recipe that features our award winning Sweet Money BBQ rub + seasoning and blackberry preserves. With minimal prep time, and less than 2 hours start to finish, this recipe also works great on bone-in pork tenderloins!
Ingredients
- 1 Rack of pork or bone in tenderloin. Big Poppa used one with 10 bones.
- 1/2 Jar of blackberry preserves
1 bottle of Granny’s BBQ sauce
4-6 tbl of Big Poppa’s Sweet Money Championship BBQ rub + seasoning
Directions
- Preheat grill, smoker, or oven to 275°F.
- Trim excess as needed – Liberally season rack with Big Poppa’s Sweet Money rub (or to taste).
- Let seasoning “sweat” or “melt” into meat, about 5-10min.
- 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.
- 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).
- 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.
- Pro-tip: By resting your meat for 5-10min before slicing, your meat will be much juicier; therefore, it will also be more flavorful!
- Glaze with more sauce (to taste), rest 10 minutes, slice, and serve!
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