Here is a concise summary of the provided text:
**Recipe:** Spicy Brined Pork Rack with Roasted Sweet Potatoes
**Key Steps:**
1. **Meat Prep:** Lightly score a 2.5kg pork rack with 7 bone-in chops, leaving a thin layer of fat intact.
2. **Spicy Brine:** Create a brine with 2L water, 1/2 cup salt, 1/2 cup brown sugar, black pepper, allspice, thyme, and 67 chipotle chiles. Soak the pork for 24 hours.
3. **Seasoning:** Mix a spice blend with ancho, guajillo, and arbol chili powders, granulated garlic, and apply it to the pork after brining.
4. **Grilling:** Sear the pork over high heat, then finish cooking over indirect heat (150°C/300°F) for about 1 hour, or until it reaches 145°F (62°C).
5. **Accompaniment:** Roast sweet potato cubes in the oven with oil, salt, black pepper, garlic, and paprika.
**Tips & Takeaways:**
* Monitor the pork's temperature to avoid overcooking.
* Let the meat rest for 15-20 minutes before slicing.
* Consider adding a touch of salt to the crust before serving.
* Key to success: don't overcook the pork, and use the right internal temperature (145°F/62°C) for safety and tenderness.
Here are the key facts extracted from the text, each with a number and in short sentence form, excluding opinions:
**Meat and Brine**
1. The pork rack weighs 2.5 kilos and contains 7 bone-in chops.
2. The meat has a thin top layer of fat, which is not removed.
3. The brine mixture includes 2 liters of water, half a cup of salt, and half a cup of special brown sugar.
4. Additional brine ingredients include black pepper, allspice, thyme, and 67 chipotle chiles.
5. The brine mixture is heated for 10-15 minutes to dissolve the ingredients.
6. 2 liters of cold water are added to the brine to reduce salt intensity and cool it down.
**Marinating and Seasoning**
7. The meat is submerged in the brine for at least 24 hours.
8. After brining, the meat is dried with a kitchen towel and coated with oil.
9. A seasoning mix is applied, containing ancho chili powder, guajillo chili powder, chili de arbol powder, and granulated garlic.
**Grilling and Cooking**
10. The grill is heated to a strong fire to seal the meat.
11. The meat is cooked over indirect heat using a ceramic plate.
12. The grill vents are kept open to maintain a temperature around 150°C (300°F).
13. The meat is cooked for approximately 1 hour, then checked for doneness.
14. The target internal temperature for the pork is 145°F (62°C) for safety and tenderness.
**Accompaniment and Serving**
15. Sweet potatoes are roasted as an accompaniment, seasoned with oil, salt, black pepper, garlic, and paprika.
16. The sweet potatoes are cooked in the air at 400°F (200°C) for 15 minutes.
17. The meat is rested for 15-20 minutes before slicing and serving.