This amount of rub should happily cover two whole racks.
2 tbs good quality ground espresso beans…DO NOT USE INSTANT!!!
2 tbs cooking salt
2 tbs sweet paprika powder
1 tbs cayenne pepper powder
1 tbs brown sugar
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
1 tsp coriander powder.
I often prefer to have these ingredients in whole form, and grind them in the quantities I require, when I need them, I find the flavours are more pungent and stronger. An electric coffee grinder works a treat!!
Get your Frenched lamb rack, pat it dry with a paper towel and proceed to trim and remove the fat cap and any extraneous hard fat that's there. Cover generously with the coffee rub, and let it sit in the fridge for a few hours or overnight if possible.
So once at temp, the next step is to drizzle with honey, we love to use Blend Smoked Honey for that extra zing!!
Break your smoker down, and place a grill plate directly over the coals.
At this stage i like to fire up the coals with a fan to really get them hot and blazing.
Throw the rack down over the hot coals, bone side down first, and let it get some char and caramelisation, flip over and repeat to the meaty side, a minute or two will be plenty!!