My first attempt to smoke lamb ribs. Juicy and full of flavor, this flavor palette stays true to the traditional flavors for cooking lamb.

Smoker Temp – 240 degrees

Wood – Lumberjack Pellets – Sweet Wood Blend (Cherry, Apple, Beech)

Time – 4-4.5hrs (once meat got to center temp of 160 degrees I wrapped in aluminum foil for the remaining time.)

Seasoning – Salt, pepper, garlic, onion, Thyme, Rosemary, Oregano, Paprika