Directions
- For the dry rub baste the lamb ribs with olive oil and season with the chipotle powder and black pepper. Let the lamb ribs rest for at least 15 minutes in the refrigerator.
- Preheat your Pit Boss Grill to 275°F.
- For the wet rub Blend rosemary, cilantro, Italian parsley, sage, thyme, and oregano with ¼ cup Extra Virgin Olive Oil, ¼ cup of Pit Boss Boss Rub and 2-3 garlic cloves.
- Apply the wet rub all over the lamb ribs.
- Lay your lamb ribs bone side down on the grill and smoke until they reach an internal temp of 120°F to 125°F.
- Turn your grill temp up to 425°F and sear until internal temp of 135°F to 145°F.
- Rest 10-15 minutes. Carve and enjoy!
