I egged 5 racks on Saturday. Thanks to all who helped me last week.
The results were fabulous... but the journey was a little rough. Did a light red wine, EVOO, rosemary, garlic, S&P marinade which I reduced for sauce. Tossed in a thumb-sized piece of oak. And did the Chris method.
Cranked the egg to 600+. Racks went directly on grate. 3 mins a side to sear. Pulled and shut down egg to get to 400-ish. While the racks were pulled, their internal temp climbed (surprisingly) to 121. Planned to pull at 125.
When temp finally dropped to 400-ish, I put racks back on. Pulled at 126, but it didn't take too long. Let 'em rest for 15-20 mins. So.....
That lamb was still bleating. Long story short, I spent the next half hour rotating racks on and off to get them to just right. Just right for me is where the center of chop has a dime-sized circle of rarish meat. I actually like it where the meat just barely loses the uncooked center, still very pink-red, but not raw looking.
Anyway, 125 with rest didn't get me there. The pics others posted looked like what I wanted, but 125 seemed to low. Any comments?