1-Start by preheating a grill for indirect cooking at 250°F, setting up an even heat source for slow roasting. Season the 8-pound 10-bone frenched pork rack heavily with the blend of 3/4 cup kosher salt, 1/4 cup black pepper, and 3 tablespoons each of allspice, chile powder, crushed fennel seed, and crushed coriander seed. Let the pork sit at room temperature for one hour to allow the flavors to penetrate the meat.

2-Once ready, place the pork on the grill and cook at 250°F until it reaches an internal temperature of 140°F, which typically takes a few hours depending on the size. After removing the pork from the heat, adjust the grill by taking away the indirect setup and increasing the temperature to about 400°F for charring. Mix the basting liquid by combining 8 ounces butter, 1/2 cup whole grain mustard, 1/2 cup wildflower honey, 1/2 cup rosemary, 1 cup parsley, 1/4 cup paprika, and 1/4 cup minced garlic, then brush this glaze over the pork.

3-Return the pork to the grill to develop a charred crust, monitoring closely to avoid burning. Once done, let the pork rest covered with foil for 15 minutes to lock in juices before slicing. Meanwhile, toss 3 bunches of broccolini with 1/4 cup extra virgin olive oil, a pinch of kosher salt, and a pinch of black pepper, then grill for about six minutes until tender and slightly charred. Serve the sliced pork brushed with the leftover basting liquid alongside the grilled broccolini for a complete, flavorful meal. For more grilling inspiration, check out this peach crisp recipe that pairs well with grilled dishes.