Rack of Elk with Kala Namak Dry Rub
Ingredients
Kala Namak Dry Rub
- 4 tbsp Kala Namak salt coarse
- 3 tbsp Ground Coffee dark roast
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 2 tbsp Ground Black Pepper coarse
- 1 tsp Chili Powder
Elk
- 1 Rack of Elk Chops frenched
- 3 tbsp Humble House Ancho & Morita Sauce
Instructions
Kala Namak Dry Rub
- Add all ingredients to a mortar and pestle, and grind briefly. Do not seek to pulverize all ingredients, but instead only to partially reduce the coarseness of the kala namak salt and promote marriage of the rub flavors.
Elk
- French the rib bones and cut them to leave about two inches exposed. Trim all silverskin, and ensure the rack of chops looks as tidy as possible.
- Ensure the meat is room temperature, and thoroughly patted dry. Brush the meat with the Ancho & Morita sauce, until you have a modest coating covering all except the bones.
- Add dry rub to all of the sauce-brushed meat, including the underside.
- Smoke at 200 degrees for 60 minutes, then finish over higher indirect heat until internal temperature reads 128 degrees. Remove from heat, and allow to rest, at which point internal temperature should peak at around 132 degrees before beginning to decrease.