I had this years ago at the home of my friends Jonathan and Rachael Levy, and it is a fantastic recipe that doesn't require all day in a smoker to get. I have a bit.ly link for it, but thanks to Rachael changing her surname after marriage, Facebook forgot the old link. Here for posterity:
2 pounds is the perfect size rack. Remove the back membrane. In the oven at 325° covered with tinfoil, for one and a half to two hours. Make sure it is a tray as there will be a lot of fat. Finish on the grill, indirect heat, until crust is formed. Then [baste] with barbecue sauce. Time on the grill is more or less one hour. Keep the grill below 350. NOM NOM!
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