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Marinaded this rack with Dijon mustard, Rosemary, Thyme, Tarragon, fresh garlic, EVOO, rice vinegar, dark rum, S & P for 4 hrs.
Cooked for 20 min. @ 400º to an internal of 152º ... should have checked it at 15 min. as I wanted to take it off at 125º
Still, it was very moist & tender and I'm already looking forward to the next one ....
Also did some purple sweet potato, which I found to be sweeter and a little too mild in flavor!