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Lamb Ribs

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Bamaquer
Bamaquer Posts: 5
edited November -1 in EggHead Forum
This is a first for me. Lots of garlic, rosemary, evoo, S&P and a little mint. Smok'n with some red wine soaked oak wood for 2-3 hours at 225-235 then foiled on the grill for 45 minutes to an hour then back on the grill to finish with some lemon and honey. Using the guru on the small egg for this cook.
[img size=450]http://www.bamaque.com/images/Lamb/lamb ribs 02 070106.JPG[/img]
[img size=450]http://www.bamaque.com/images/Lamb/Denver Cut Lamb Ribs 03 070206.JPG[/img]
[img size=450]http://www.bamaque.com/images/Lamb/Denver Cut Lamb Ribs 04 070206.JPG[/img]
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