Two of the more-socially-acceptable things I'm notorious for are a love of lamb, and a love of barbecue. Last night I finally mastered barbecued lamb ribs. Here's how. I trimmed two racks of ribs and slathered with a mix of 2 parts yellow mustard to 1 part cider vinegar. Then I sprinkled on dry rub and let them sit for 36 hours in the icebox. Took them right from the icebox to the cooker, to maximize smoke and cooked them in a rack, to let excess grease drip into the drip pan, indirect at 225º for 4 hours. (Flavor wood was half hickory, half pecan.) I sprayed them hourly with a mix of beer, apple juice and cider vinegar, and 15 minutes before the end I brushed on some jalapeno "jelly" I didn't get to set.
Moist and meaty, just a hint of heat! Can't wait to do it again!