Preparation

Prep Time: 30min | Cook Time: 183min

Instructions:

1. Prep the ribs:
   Trim off any excess fat or silver skin. Lightly coat ribs with Tony’s Moonshine BBQ Sauce.
2. Season:
   Generously apply dry rub on all sides. Allow to sit at room temperature for 30 minutes while you prepare the smoker.
3. Set up smoker:
   Preheat smoker to 250°F. Best woods: oak, pecan, or cherry (lamb loves a stronger smoke but not overpowering).
4. Smoke:
   Place lamb ribs bone-side down directly on smoker grates.
   Smoke for 2.5–3 hours, spritzing lightly with Apple Cider Vinegar every 45 minutes to keep them moist and build layers of flavor.
5. (Optional) Glaze:
   In the last 30 minutes, brush ribs with a thin coat of the Vidalia Onion and Fig Sauce. Let it set slightly sticky and glossy.
6. Rest and Serve:
   Rest for 10–15 minutes after pulling from smoker. Slice between bones and serve.