Blackberry x Sweet Money Glazed Rack of Pork

Posted on Friday, January 15th, 2021 in barbecue, main dish

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!

Blackberry x Sweet Money Glazed Rack of Pork

Course: Main Course   Cuisine: American   Prep Time: 10-15min   Cook Time: 2hrs   Servings: 6-8


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


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!


Leave a Reply

Your email address will not be published. Required fields are marked *