Smoked Lamb

Smoked Lamb

(adapted from Smoke & Spice):
1.In a mixing bowl, combine 1/4 cup of black pepper, 2 1/2 tbsp brown sugar, 2 tbsp kosher salt
1 1/2 tbsp garlic powder
1/2 tsp ground allspice
2.After the meat has been out of the fridge for a few minutes, coat with worcestershire sauce about 1/4 cup
3.Now massage 2/3 of the dry mixture on the ribs, cover and put in the fridge until you are ready to smoke
(can do 2 hours to overnight)
4.Prepare the smoker to 220 degrees and place ribs in smoker for 2 hours (make sure to have taken the
ribs out of the fridge for 20 – 30 minutes before you begin cooking)
5.Take ribs off and cover in tinfoil to enable the moisture and heat from them being covered continue to cook
the ribs (I did this for a good hour)

6.Place back into the smoker for 30 more minutes – I left them in the tinfoil but tented the foil.