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I have a large egg. I'll be cooking 3 frenched racks of 8 ribs each (Costco).
I was thinking a little salt, pepper, and maybe a little rosemary and that's it.
My understanding is to pull them at 125 deg for med rare. (Is that about 15 mins?)
I was figuring a temp of 425-450. Yes? No?
I have a raised grid, but I was figuring I'd probably go directly on the regular grid.
One concern is when I open the lid. I've had lamb burst into flames due to the fat catching fire.
I also thought about standing them up in a rib rack and cooking them that way. It would be easy, but do I need the lamb close to the lump so it crusts up?
What's the best way to do this?