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Smoked and Seared Lamb Chops

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 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes


  • 4 each Rack of lamb
  • 2 TBS Coarse kosher salt (, Morton blue box)
  • 1/4 cup Jeff's Texas style rub
  • 3/4 cup Jeff's original sauce
  • 1/2 cup Balsamic vinegar
  • 3 TBS A1 sauce


  • 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.
  • 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).
  • 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. Enjoy!