Dried the rack and rubbed in salt and pepper. Rubbed a paste of olive oil / fresh rosemary / thyme / fresh garlic and then vacuum sealed and set in fridge for several hours. Put on the pellet grill at 180 until it reached 90 degrees then pulled it off while the pellet grill heated up to 475. Threw it back on and finished at 475 until 122 degrees. Rested in the oven for 15 minutes before cutting.
Wow it was good. Basically tasted like a grilled rack but with a little smokey undertone, medium on the end pieces and medium rare in the middle. Super tender and even developed a little smoke ring.
by corrupt-politician_
1 Comment
I’ve done something similar, but instead of herbs I make a pesto like sauce out of collard greens, olive oil and cashews. If I do the vacuum seal I’ll come back and add a little extra before throwing on the grill. How long did it take you to hit 90 at 180?