How I Smoke a Rack of Pork (Step-by-Step) 1. Prep the Rack of Pork I start by trimming any excess fat, leaving about ¼ inch to help keep the meat juicy while smoking.

You'll also need a meat thermometer on standby since once the lamb hits 130 to 135 degrees Fahrenheit, it's done. With this temperature, according to El-Ghayesh, "You get a nice medium-rare ...