Big Poppa Smokers

You have no items in your shopping cart.

Smokin' Hotline (877) 828-0727

My Cart

You have no items in your shopping cart.

Top Recipes

Newest Recipes

Smokin' Easy Easy Smokin'

Recipe Gallery: Share pics and learn new tricks

Rack of  Lamb
Rack of  Lamb
Rack of  Lamb
Rack of  Lamb
Rack of  Lamb
Rack of  Lamb

Rack of Lamb Rack of  Lamb

Pit Temperature: 235 & 400
Desired Internal Temperature: 150
Cooking Time: 55 Minutes


Washed the rack and carved most of the fat and silver skin off.
Made a paste of: 3 cloves fresh garlic minced, 2 TBS fresh rosemary minced, 2 TBS Montreal Steak Seasoning and Johnny's Garlic Spread Seasoning mixed 50/50, 1 TBS+/- EVOO, 1 TBS+/- white wine then smeared the rack with the paste and put it into a foodsaver bag and sealed to marinate 24 hours but ended up more like 43 hours.

The rack went on the MAK at 235* until it reached IT of 110* then it went into the warming tray. Cranked up the setpoint to high until it reached approx 400* then put the rack back on over the FlameZone to get a little crust on it until it reached an IT of 140*. Tented it for 20 mins then sliced.

Wow, I gotta do more lamb!!!!!! Fork tender, juicy and infused with fresh garlic, rosemary, white wine and a tender touch of hickory and cherry woods! It was incredible!!

Next time: Wait for the FlameZone temp to get to 450-500 before adding the crust to get a deeper carmelization.

Comments and Ratings

Average user rating from: 3 user(s)

Ratings (the higher the better)
Rack of Lamb 2010-03-03 16:39:00 cowgirl
Reviewed by cowgirl    03/03/2010

Great looking lamb!!

Rack of Lamb 2010-02-19 20:50:00 jimbo
Reviewed by jimbo    02/19/2010

Really moist & nice even color on the inside. Looks very good. Nice cook.

Rack of Lamb 2010-02-18 14:20:00 bigpoppa
Reviewed by bigpoppa    02/18/2010

is your yard big? that would count for somethoing.....

Rack of Lamb 2010-02-18 11:52:00 scooter
Reviewed by scooter    02/18/2010

Please Sterling, my modesty, really....

GC of my own backyard anyway...No one better at Q within my property lines.

Rack of Lamb 2010-02-18 06:21:00 bigpoppa
Reviewed by bigpoppa    02/17/2010

Great Scott! Wait that sounds familiar....Many of you dont know it but Scott is a Grand Champion. WE are lucky and honored to have him here. Try the grill grates on the finish to at the higher temp gives it those jockey marks. I buy my lambs at costco and it just comes out so damn good! Great first post and I ll be looking for more! Thanks

Rack of Lamb 0000-00-00 00:00:00 bigpoppa
Reviewed by bigpoppa    11/29/2014
Rack of Lamb 0000-00-00 00:00:00 jimbo
Reviewed by jimbo    11/29/2014
Rack of Lamb 0000-00-00 00:00:00 Spinny
Reviewed by Spinny    11/29/2014