I tried a different kind of rack yesterday and it delicious.


 
JeffG

JeffG

TVWBB Emerald Member
The usual Baby back ribs on the WSM and a first time Australian rack of lamb

IMG_1139_zpsc74f918e.jpg


Dam these were good.

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Going to Costco to get more tomorrow.
 
More details please...
You smoked the same as regular baby backs?

I like the color and the ribs nice job Jeff. :wsm:
 
Tony R said:
More details please...
You smoked the same as regular baby backs?

I like the color and the ribs nice job Jeff. :wsm:
Click to expand...


Tony

The Australian rack of lamb only takes about 1 1/2 hours to cook, i seasoned it with Kosher salt, pepper and a basil citrus rub.
Hope this answers your question.

You still have to take the membrane off the rack of lamb just like the baby back ribs...
 
Last edited:
JeffG Smokesit said:
Tony

The Australian rack of lamb only takes about 1 1/2 hours to cook, i seasoned it with Kosher salt, pepper and a basil citrus rub.
Hope this answers your question.

You still have to take the membrane off the rack of lamb just like the baby back ribs...
Click to expand...

What temp do you remove from the smoker? And what temp are you running your smoker?
 
Tony

This should help, me just winging it. 225* on the smoker and internal 135*

The below I used as a reference.

Use a digital probe meat thermometer for accuracy and smoke the racks of lamb to medium rare (135-140 degrees F). I have been using the Maverick ET-732 and I love the way it. It is a wireless remote meaning it has a sending unit that stays at the smoker with 2 probes.. one for the meat and one for the smoker. You put the receiver in your pocket or clip it on your belt and off you go. Whether you are mowing, napping or just piddling around with something else, you always know the temperature of the meat and the smoker and it has up to a 300 foot range.
 
Last edited:
JeffG Smokesit said:
Tony

This should help, me just winging it. 225* on the smoker and internal 135*

The below I used as a reference.

Use a digital probe meat thermometer for accuracy and smoke the racks of lamb to medium rare (135-140 degrees F). I have been using the Maverick ET-732 and I love the way it. It is a wireless remote meaning it has a sending unit that stays at the smoker with 2 probes.. one for the meat and one for the smoker. You put the receiver in your pocket or clip it on your belt and off you go. Whether you are mowing, napping or just piddling around with something else, you always know the temperature of the meat and the smoker and it has up to a 300 foot range.
Click to expand...


Thanks Jeff.
 
Your welcome Tony

Now i have to make a spicy white creme sauce to compliment the said rack of Lamb.

Ill post the recipe when i get it dialed in.
 
Jeff,

Looks Delicious ! It's been enjoyable watching you cook some Excellent meals. :wsm:

Wishing You and all here on the forum, A Very Merry Christmas.

Bob
 
Thanks Bob.

Someday we will cross paths, you were my inspiration to buy and try to cook on a WSM, I'm hooked now and there are no boundaries.


EVOO < had me though…haha what the hell is Evoo.

Merry Christmas to all.
 
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