Veal racks is a fresh alternative to “regular” beef, with it’s delicate flavor. These are smoked in an offset smoker.
Start by trimming off any fat or membranes on the meat. There’s usually not a lot. Now sprinkle the rub evenly all over the meat (sans the bones). Pat it in and leave the meat in the fridge overnight. This rub needs time to work it’s magic. There’s no need to dry brine separately, as the rub already contains salt.
We’re smoking the meat in an offset smoker, fueled with oak wood. A regular kettle grill works just as well. In that case, prepare it for indirect grilling. Have it running at 240° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Add some wood chunks for smoking on the glowing embers.
Place the meat in the smoker and stick a thermometer probe in it to be able to monitor temps. This cook will take roughly 1-1.5 hours, and we’re aiming for an internal temp of 136-140° F. We’re not searing the meat, we’re just smoking it. Once done, remove it from the smoker/grill and let it rest on a cutting board for 10 minutes before slicing.