Smoked Lamb Ribs by Monray Scott

Ingredients:

• 1 x Whole lamb rib
• Lemon garlic BBQ spice
• Paprika
• 500ml Cranberry Juice
• 1 Cup French oak sawdust

Directions:

1. Soak French oak sawdust in the Cranberry juice and let it soak for a minimum of 2 hours.
2. Spice up your lamb rib by rubbing it with BBQ spice & paprika.
3. Prepare your COBB and light a CobbleStone – wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes and wait for coals to turn white.
4. Sprinkle the wood chips over the CobbleStone and then place the Grill Grid, Fenced Roast Rack, and Dome Lid on your COBB Grill and let heat up for at least 5 minutes.
5. Place rib on Fenced Roast Rack and cover with Dome lid. Allow to smoke for 2 to 3 hour, depending on size.
6. Allow to rest for 30 minutes then slice up in smaller ribs.

Serving Suggestion: Whip up a Greek salad with blue cheese and sushi mayo dressing