- Rack of pork 125 g
- Meat spice 3 g
- Olive oil 7.5 g
- Fresh rosemary 0.5 g
- Herb butter 12.5 g
Mix the rosemary, olive oil and the meat seasoning to make a marinade. Apply the marinade with a brush on the rack of pork and let it marinate overnight in the refrigerator.
Place the rack of pork on the preheated grid and grill at a temperature of 160 °C, until a core temperature of 60 °C is reached. Take the rack of pork from the barbecue, cover and let it rest for about 5 minutes. After that, slice the meat and serve it with herb butter.
5 minutes at a medium setting with the lid closed