Pork Rib Rack w/ Creole Mustard Sauce

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Prep Time: 10 Min | Cook Time: 3.5 hrs

Creole Mustard Sauce

  • 1 tbsp butter
  • 1 tbsp Tonys No Salt seasoning
  • 1 Shallot finely minced
  • 2/3 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 2 tbsp Whole grain Mustard

Items used in video

  1. Score the fat and membrane on rib rack for more smoke penetration
  2. Season heavily with Tony Chachere’s Spice N Herbs
  3. Insert Meater probe into meat side and set to 135F
  4. Place in pre-heated smoker set to around 250-275F
  5. Smoke until internal temp reaches 125F then remove
  6. Place a skillet over direct coals or over a stove on medium heat. Add a drizzle of olive oil and sear rib rack on both sides
  7. When rib rack reaches internal temp set aside
  8. In the same pan with fat drippings add butter and shallots. Cook shallots until translucent 
  9. Add in chicken broth, Tony Chachere’s No Salt seasoning, Heavy cream and mustard
  10. Cook for roughly 5 min
  11. Cut up rick rack and serve w/ mustard sauce and veggies to be healthy 🙂

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