Ingredients

1-2 - Nice racks of Denver cut lamb ribs
2 tbsp - Minced garlic
1 tbsp - Fresh rosemary (dry works too)
1 tsp - Crushed mint leaves
2 tsp - Kosher salt
1 tsp - freshly cracked black pepper
1/2 tsp - Louisiana hot sauce
2-3 tbsp - Extra virgin olive oil
2 tbsp - Clover honey
The juice of a lemon

The Preparation

Mix all of the ingredients except for the honey, lemon juice and 1 tsp of Kosher salt in a non-reactive bowl and mix. Rub the mixture into the ribs, place the ribs in a gallon size ziploc bag and place them in the fridge for a minimum of 2 hours but preferably overnight.

The Cook

Light the grill and set it up for an indirect cook. Stabilize the grill at 230-235 degrees. Place the ribs on the grill and let them smoke for 2.5 hours. Then foil them with 1/4 cup of apple juice and place them back on the grill for 1 hour. Finally remove them from the foil, reserving the liquid in the foil, and put them back on the grill for another hour. Pour off any grease from the liquid from the foil and place it in a small sauce pan with the lemon juice, honey and 1 tsp of Kosher salt. Reduce the sauce by half and use it to baste the ribs during the last hour of cooking.

Let the ribs sit for 5 minutes before slicing and devouring. They are tender, tender, tender.