Let the rack reach room temperature. Thoroughly mix the ingredients for the rub along with some olive oil and rub the entire rack with it, then place it in a kamado (Big Green Egg, Kamado Joe, Bastard, Grill Guru) at 140-150°C (284-302°F) and roast until nice and pink in about 45 minutes to 1 hour. Turn several times.
Peel and cut the sweet potatoes into large chips, then place on a tray and drizzle with oil and salt and pepper. Roast until tender in about 20-30 minutes. Sprinkle with fresh lemon juice and salt. Roast the tomatoes with some oil and seasoning for about 5 minutes.
Let the rack rest for 10 minutes after roasting and then cut into slices, sprinkle with a bit of sea salt and freshly ground pepper.
Serve with a fresh spinach salad.
Bon appétit!
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