Rack of Lamb

First time cooking a rack of lamb. They were awesome.

Trimmed off the silver skin and fat. Pulled the membrane off of the back. Marinaded in Allegro Hot and Spicy.

Rubbed one rack with Plowboys Yardbird rub and the other with Dizzy Pig Jamaican Fire. Placed in the FEC-100 set to 340 for about 30 minutes. Pulled when internal temps hit 140. They were a nice medium rare. Perfect as far as I was concerned.

The Dizzy Pig rub caramelized a bit better. Probably because of the turbinado sugar in it. If I were to do it again, I’d add some raw sugar to the Plowboys rub. In all honesty, I liked the Dizzy Pig rack better, but both were awesome.

The best part is that you can just pick up rib by the frenched bones and eat.