3.5 lb Frenched Rack of Pork
1/4 C Olive Oil
3 Cloves Garlic
2 tsp Salt
1 tsp Ground Black Pepper
1 sprig Rosemary, stem removed
1/2 tsp Red Pepper Flake
Combine all the oil, garlic, salt, pepper, rosemary and red pepper in the blender and blend well for several minutes to form a paste. Coat the roast well in the marinade and allow to rest, covered in the refrigerator for at least 3 hours (overnight is best).
Preheat oven to 400 degrees. Place the roast, bones up, on a rimmed baking sheet and roast for approx 45 minutes. Reduce the heat to 300, and continue to cook until an instant read thermometer inserted into the center of the meat reads 155 degrees (approx 1.5 hrs - but go by the thermometer, not the time).
Remove from the oven and allow to rest, covered loosely with foil for 10-15 minutes. Slice into chops and serve.
Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team