Trying to get into smoking meats.
Awhi Lamb Frenched Rib Rack and Bison Beef Ribs over the last few days.
Lay it on me. Need all the feedback, pointers, etc I can get. I have a Traeger and get my me...
Okay so I really rec a glaze on the rack of lamb… Dijon mustard (few TB), couple TB maple syrup, garlic, tsp paprika, tsp parsley, half tsp thyme (grow the herb garden so it’s fresh)
Brush it on and sear the lamb briefly in cast iron, then coat with the glaze, then smoke it
Brush it on and sear the lamb briefly in cast iron, then coat with the glaze, then smoke it