Adapted from both Serious BBQ by Adam Perry Lang and this video by Barbecues Galore
~from Savoring Time in the Kitchen
Serves 10
Two 5-bone racks of veal, bones Frenched and the racks tied, each about 4-1/2 to 5 pounds
Several large onions, quartered.
Seasoning Paste:
1 tablespoon crushed hot red pepper flakes
2 tablespoons boiling water
½ cup extra virgin olive oil
½ cup Dijon mustard
¼ cup thinly sliced garlic
2 tablespoons firmly packed light brown sugar
2 tablespoons sweet paprika
2 tablespoons thyme leaves
2 tablespoons sage, cut in chiffonade
2 tablespoons coarsely ground fresh black pepper
1 tablespoon garlic salt
Glaze:
1/2 cup honey
¼ cup freshly squeezed lemon juice
Finishing Dressing:
¼ cup extra virgin olive oil
1 lemon, halved, and seeds removed
¼ cup finely chopped chives
¼ cup coarsely chopped flat-leaf parsley
Fleur de sel
Finely ground fresh black pepper
1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the seasoning paste ingredients, including the pepper flakes and the soaking water.
Lay out a triple layer of plastic wrap that will be large enough to completely wrap one of the racks.
Place the first rack on the plastic and rub half of the seasoning blend on all sides of the meat. Wrap completely in the plastic wrap. Lay out a triple layer of plastic wrap and repeat with the second rack and the remaining seasoning paste. Refrigerate for at least 5 hours, or up to 8. Take the racks out of the refrigerator at least one hour before cooking time.
2. Place the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
3. Prepare the roasting pan. Place a rack inside a shallow roasting pan. Place the quartered onions along the sides of the roasting pan outside the rack and then fill the pan with water up to the bottom of the rack so that the water will not touch the meat.
4. Unwrap the racks of veal and place in the prepared roasting pan bottom-sides facing each other with the rib bones upward, standing them up much as possible. Interlock the rib bones so that the roast will cook uniformly. Place a digital, remote temperature probe inside the thickest part of the meat in one of the veal racks, being careful not to touch the bones. Set the alarm to go off at 125 degrees.
5. Preheat the gas grill to 450 degrees and place the roasting pan with the racks of veal inside the grill along with a box of hickory hardwood chips and close the lid. Allow to cook for 10 minutes. Then, turn off the two center burners and reduce the heat to 300 and continue to cook with the lid closed until the internal temperature reaches 125 degrees (in about 1 to 1-1/2 hours)
6. Remove the racks from the grill keeping the temperature probe in one of the veal racks (you don't want the juices running out!). Increase the temperature to 350 degrees. Give the glaze a shake to reincorporate any ingredients that may have settled.
7. Place directly on the grill and baste with the glaze. Cook until the racks reach desired doneness, turning over and basting again once. Be careful that the glaze does not make the grill flare up, having a spray bottle of water to put of the flames if it does. Take off the grill when the meat reaches 140 degrees.
8. Place the meat onto a shallow baking pan and cover loosely with foil. Allow to rest for at least 15 minutes, then carve parallel to the bones into chops. Place the meat onto a serving platter and drizzle with the olive oil and lemon juice finishing dressing and sprinkle the chives, parsley, fleur de sel, and pepper over the top, tossing lightly, if necessary. Season with fleur de sel and pepper.