Ingredients

Let’s Cook!

• 1
  In food processor, puree rubbing ingredients to a smooth paste. Wash meat with lemon juice, dry. Brush meat evenly, dry overnight in fridge. Next morning, bring to room temperature while starting cold smoke fire in grill.
  
• 2
  Build cold smoke fire in grill: light mesquite charcoal in chimney with straw, needles or paper, when hot, spread coals against side of grill by tempered air intake, put grill cover down, open grill exhaust vent half. Add soaked hardwood on top of coals, add lamb, add rosemary twigs to hardwood, set air intake to half, smoke. Feel grill cover, adjust air intake and grill vents to keep cover handwarm.
  
• 3
  Insert thermometer probe in thickest part of the lamb chops against the bone, bring to 145F degrees, rest 5 minutes. Rack will be pink meat inside. For well done lamb, add 30 minutes. Bottom lamb chop is pink, top lambchop is well done.
  
• 4
  Cut ribs off the rack before serving. Brush ribs with honey, close air intake valve and put ribs back on grill to carmelize the honey on the ribs while fire cools. Serve smoked ribs cold next day with bread.
  
• 5
  Bones go to the dog. He is big enough to lift a piece off the counter when I am not watching.