Christmas Rotisserie Rack of Pork

Amidst the hustle and bustle, the last minute cleaning and shopping – the question comes: “What are we having for Christmas Day dinner?” This is your chance to come in and save the day; to step in and prove your worth to your spouse, family, and friends with grill and flame. Summerset Grills has a simple recipe to share that is delicious and proven: Christmas Rotisserie Rack of Pork. Taken from Mike Vrobel, this pork finishes beautiful and fragrant, and is the perfect centerpiece of your Christmas Day meal.

The secret to this dish is the apple cider brine and the rotisserie preparation. The brine is a combination of apple cider, water, salt, and brown sugar; and the pork should be brined for at least 4 to 8 hours before cooking. This will allow the sweet, tart, and saltiness to infuse throughout the rack of pork. Although large portions of meat can be difficult to evenly grill, by design the rotisserie yields a dish that is cooked stunningly and consistently. Also, using the outside burners, in addition to the rear infrared burner, will keep the grill very hot and result in a beautiful browning presentation.

This is your time; you can do this! Be the one to not only save the day, but also raise the bar of holiday dining. Chronicles will be written… Oracles of yuletide legends will recount what appeared as a holy hush as “the Rack” was first served…

Merry Christmas from Summerset Grills

Christmas Rotisserie Rack of Pork Ingredients

  • One (1) 3-4lb bone-in pork loin (ask for a five bone roast cut from the rib side of the loin)

Apple Cider Brine

  • 2 quarts apple cider
  • 1 quart water
  • 1/2 cup table salt
  • 1/4 cup brown sugar


  • Grill with Rotisserie attachment
  • Aluminum foil drip pan (9” x 12”, or whatever fits your grill)
  • Butcher’s twine

Christmas Rotisserie Rack of Pork Directions

  1. Brine the pork roast: Four to eight hours before cooking, mix the brine ingredients in a container large enough to hold the pork roast. Stir until the salt and sugar are dissolved, then add the pork roast. Cover and refrigerate until it’s time to cook.
  2. Prepare the grill: Set your grill up for rotisserie cooking at high heat. For many grills, this means preheating for 15 minutes with all the burners on high. (Make sure you remove the middle grill grate(s) before you do this, so you don’t have to juggle a hot grate.) Then turn off all the burners except for the two outer burners, and light the infrared burner and turn it to high as well. Place the drip pan in the middle of the grill, over the unlit burners.
  3. Truss and skewer the pork roast: While the grill is pre-heating, remove the pork from the brine and pat dry with paper towels. Truss the pork by tying it with the butcher’s twine between each bone. I had a 5-bone roast, so I trussed it five times. Skewer the roast lengthwise with the spit, aiming a little off-center, towards the bones.
  4. Cook the pork roast: Put the pork roast in the rotisserie, and start it spinning. DO NOT closed close the lide, roughly 35 to 50 minutes, or until the roast reaches an internal temperature of 140°F to 145°F at its thickest part. My four pound roast cooked in 45 minutes. I would expect a larger roast to take a little longer, but not much, since the time is determined by the thickness of the roast, not the weight. When you reach the correct internal temperature, remove the roast from the spit and let rest for 15 minutes.
  5. Serve the roast: Remove the twine from the roast, and then carve. There are two ways that I like to carve the roast. The first is to cut the bones from the roast, turning it into a boneless roast, and a rack of ribs. Then I cut the roast into 1/2″ thick slices, and the ribs between the bones, to serve as individual ribs. The second way to carve is to cut the roast into chops. Cut down along the side of each bone, and serve each slice as a bone-in chop. Either way, pour any juices saved from the resting or carving over the sliced roast, and serve.

Taken from


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