There’s something wonderfully reassuring about a big joint of pork cooked slowly over smoke. No complicated marinades, no unnecessary fuss - just good pork, steady heat and patience.
This recipe comes from Richard H. Turner’s excellent book HOG (published by Mitchell Beazley) and it captures that philosophy perfectly. The preparation is simple and the technique is classic barbecue: smoke low, slow and long, then give the meat plenty of time to rest. Done properly, this keeps the fibres relaxed and results in pork that’s tender, juicy and deeply flavoured.
We’re also calling this our first legit BBQ recipe of 2026, which feels about right as the days start getting a little longer and people begin eyeing up the smoker again. (And for the hardcore at the back, yeah, we know you've been cooking since January!!)
However, for us mere mortals and with the Easter Bank Holiday just around the corner, this would be a very good shout if you’re thinking of dusting off the barbecue and doing things properly.
The cut here is our eight-bone rack of pork running in at 2.8kg - so there will be plenty to go around.
Smoked as a whole joint and then carved into individual chops, it gives you all the theatre of a roast with the smoky character of barbecue.
Alongside it sits a bright, sharp rhubarb ketchup, which brings a lovely balance to the richness of the pork. Fruit ketchups have long been a traditional companion to fatty meats, and rhubarb in particular cuts through smoky pork beautifully. Plus it is very much in season right now.
Cook it slowly, rest it properly and carve it generously.
And if you do decide to fire up the smoker this Easter weekend… well, he who dares Rodney, and all that.
Smoked Roast Pork Chops - serves 8
Ingredients
1 × 8-bone rack of pork, untrimmed
35g fine salt
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon mustard powder
To serve
Rhubarb ketchup (recipe below)
You will also need
A smoker or charcoal barbecue
Oak chips soaked in water for 30 minutes
A meat thermometer
Method
Remove the pork from the refrigerator and allow it to come up to room temperature. Meanwhile mix together the salt, sugar, pepper, paprika and mustard powder.
Remove the skin from the rack (this will become the crackling) and sprinkle the pork evenly with the spice rub, making sure the seasoning is distributed well across the meat.
Prepare your smoker and set the temperature to 105°C.
Seal the pork quickly on a hot barbecue to develop colour, then place the joint in the smoker with the soaked oak chips. Smoke for around 2 hours, or until the internal temperature reaches 65°C.
Once the pork reaches temperature, allow it to rest at around 60°C for a further hour, either in the smoker or somewhere warm. This resting period allows the meat fibres to relax and keeps the pork tender and juicy.
Meanwhile prepare the crackling. Score the skin in a criss-cross pattern and poach it in simmering water for 20 minutes. Season with salt and pepper and place it on a wire rack.
Roast the skin in a hot oven or on the barbecue until crisp.
Carve the pork rack into single-bone chops and serve with the crackling and rhubarb ketchup.
Rhubarb Ketchup for Roast & Grilled Pork
Ingredients
500g rhubarb
150g fruit sugar
100ml cider vinegar
50ml orange juice
A pinch of Maldon sea salt flakes
Spice bag
½ cinnamon stick
2cm piece fresh ginger
2 cloves
8 black peppercorns
Method
Place all the ingredients into a stainless steel pan and bring to the boil.
Reduce to a simmer and cook gently for 20 minutes.
Remove the spice bag and blend the sauce to a smooth purée.
Pass through a fine sieve, then transfer into sterilised bottles or jars. Refrigerate until needed.
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