Smoked lamb chops are better than steak! So tender and juicy with flavor that will blow your socks off. Sear them when they finish for best results. Here's how!
Course Entree
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Ingredients
4Racks of lamb
2TBSCoarse kosher saltMorton blue box
¼cupJeff's Texas style rub
Glaze
¾cupJeff's original sauce
½cupBalsamic vinegar
3TBSA1 sauce
Instructions
Slice the racks of lamb into individual chops
Sprinkle a pinch of coarse kosher salt onto the top side of each chop. Place pan of chops into fridge for at least 2 hours or overnight. No need to rinse when finished.
Make a glaze using 3/4 cup of Jeff's barbecue sauce, 1/2 cup balsamic vinegar, 3 TBS of A1 sauce.
Brush the top side of each chop with the glaze then Sprinkle the top of each chop with Jeff's Texas style rub. Be generous!
Set up your smoker for cooking at 220°F (104°C) using indirect heat. If your smoker uses a water pan, fill it up.
I recommend oak for smoke wood if you have some, otherwise use whatever smoking wood you have available.
Smoke cook chops for about 25-30 minutes or until they reach medium rare or ~130°F (54°C).
Brush glaze onto the chops a couple of times during the cooking process.
When they are finished cooking, rest for 10 minutes under foil before searing.
Use a griddle, hot pan, hot grill or broiler to quickly sear the top and bottom sides of the lamb chops.
Keep warm until serving time. Just before serving, brush on any remaining glaze and it's time to eat. Enjoy!