Noel shows us his Reverse Seared Lamb Rack method using the Masterbuilt Portable Charcoal Grill. This hot and fast cook is simple and succulent using Rum & Que best-selling Ram Rod Rub.
2 x Lamb Racks Rum & Que Ram Rod Rub
Set up the Masterbuilt Portable Charcoal Grill with charcoal fuel and dial the temp to 250°F.
Remove the fat cap and any silverskin from the Lamb Rack using a sharp knife to reveal a clean lamb rack. Tip: point the knife edge to the sky to ensure a clean cut without cutting into the meat.
Lightly spritz both racks with water before completely covering them both with Rum & Que Ram Rod Rub.
Place the racks on the opposite side to the hopper and smoke until the internal temperature of the lamb rack is 130°F (roughly 20 minutes).
Remove the Lamb Racks from the grill and let them rest/sweat for a further 20 minutes before returning to the grill.
Dial the temperature up to 500°F and sear the Lamb until a nice bark forms on the outside. Once done, remove from the grill, slice and serve.
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