How to Smoke Rack of Lamb with Pineapple Teriyaki Glaze

Rack of lamb is something Big Poppa loves and doesn’t make often enough. It’s great as an entrée, and it’s even better as an appetizer — cut into double chops and passed around. This cook goes smoke first, sear second: New Zealand racks, trimmed, seasoned with Sweet Money, smoked at 275°F to about 130°F, seared for a minute or so on a gas grill, then basted with a sticky pineapple Japanese barbecue glaze that takes about two minutes to whisk together. Sweet, savory, a little smoky, and gone in minutes.

Why Smoke First, Then Sear Rack of Lamb

Smoke the rack at 275°F until it reaches about 130°F, then sear it over a hot grill for a minute or so per side. The smoke seasons and cooks the lamb gently and evenly. The sear builds caramelization on the outside and gives the glaze something to bond to. This approach gives you pink lamb with a flavorful crust and a glossy, lacquered finish.

What seasoning goes on rack of lamb?

Sweet Money. Big Poppa says it’s great on lamb: it has plenty of sodium, chili peppers, honey-bonded sugar, and citrus, which makes it a natural fit. Season both sides, then let the lamb sit while the salt works.

The Glaze: Japanese Barbecue Sauce Meets Pineapple Fruit Spread

The glaze is two ingredients. Big Poppa whisks about a cup of Bachan’s Japanese barbecue sauce with two heaping teaspoons of Trader Joe’s pineapple fruit spread, then heats it on the stove at a very low simmer to thicken while the lamb smokes. He loves cooking with jellies and fruit spreads — they bring sweetness and body to a sauce with almost no work.

Why put the glaze on at the end?

Sugar burns quickly. That’s why barbecue sauce goes on at the end of a cook — a little char on sugar is flavor, but a lot isn’t. Big Poppa bastes during the sear, lets it set, bastes again, then pulls the lamb. You can smell the sugars caramelizing, so stay close.

Serve It as an Appetizer: Double-Cut Chops

Big Poppa usually double cuts rack of lamb — two bones per piece — and passes them around on a nice plate. New Zealand racks run smaller than their American counterparts, which makes them perfect for appetizers. Rest the lamb 5–10 minutes before cutting so the juices settle.

Full Recipe: Smoked Rack of Lamb with Pineapple Teriyaki Glaze

This is an appetizer-sized cook, about 45 minutes from fire to plate once the lamb has sweated. Rack count wasn’t stated in the video, so scale to your guests.

Ingredients:

• 2 racks of lamb, New Zealand (trimmed, silver skin removed)
• Big Poppa Smokers Sweet Money Championship Rub
• 1 cup Bachan’s Japanese barbecue sauce
• 2 heaping tsp Trader Joe’s pineapple fruit spread

1. Trim the lamb. Remove the silver skin from the racks.
2. Season both sides. Coat both sides generously with Sweet Money.
3. Let it sweat. Rest the lamb until the surface is shiny and the salt has dissolved into the juices.
4. Make the glaze. Whisk 1 cup Bachan’s Japanese barbecue sauce with 2 heaping teaspoons of pineapple fruit spread. Heat on the stove at a very low simmer and let it thicken while the lamb smokes.
5. Smoke at 275°F. Place the lamb on the smoker at 275°F. Cook 10–15 minutes, then flip.
6. Pull at about 130°F. Continue smoking until the lamb reaches about 130°F internal.
7. Sear and baste. Sear on a hot grill for about a minute, turn the rack onto its side, then flip. Baste with the glaze, let it set, baste again. Move to a different spot on the grate each time you turn.
8. Rest. Pull the lamb and rest 5–10 minutes.
9. Cut and serve. Cut into double chops and plate to pass around.

Frequently Asked Questions: Smoked Rack of Lamb

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