Sara O'Conner
May 10, 2026
Cooked it on the grill exactly to medium-rare. Family said it was the best dinner all year.
About this cut
What makes this cut.
French-trimmed rack with the chine bone removed. Roast whole and slice into chops at the table.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.7/5
Based on 7 reviews
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7 reviews
Leroy Leffler
May 4, 2026
Came out great on the smoker. Will order again.
Nola Howell-Bergstrom
Apr 25, 2026
Wrapped it on Friday, cooked it Saturday — best Sunday roast we've done.
Roy Johnston
Mar 8, 2026
This is the only place I'll buy from now.
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