• Prepare grill for two zone or direct/indirect cooking. While grill coming to temperature, score the fat side of the rack of pork with three X's. Remove silver skin from bone side (if there is one).
• Coat the rack with olive oil on all sides and liberally apply the dry rub.
• Place the rack of pork bone side down over direct heat for 4 minutes. Flip the rack on direct heat so fat side is down, searing another 2 - 4 minutes. Keep an eye out for flare ups. Move the rack of ribs to indirect heat and continue cooking for additional 25 minutes.
• After 25 minutes flip the rack over (still on indirect side) and cook additional 30 - 45 minutes or until the internal temperature of the rack is 145 degrees Fahrenheit. Remove the rack at that point and make the glaze.

Apricot Herb Glaze

• In a small sauce pan over medium heat add the butter and let it melt. Add the shallots and sauté for 6 minutes or until soft. Add remaining ingredients and stir to incorporate over medium heat. Bring to a simmer, reduce heat and simmer for additional 15 minutes. Remove from heat.

Serving The Rack of Pork

• Slice the rack of pork along the bone and then pour half the glaze over the rack. The other half place into a gravy boat for serving at the table.