Behind the Recipes
Chili-Rubbed Smoked Lamb Chops by Pitmaster Pete
Makes 4 servings
INGREDIENTS:
8 tsp. mustard powder
8 tsp. granulated garlic
8 tsp. onion powder
8 tsp. paprika
8 tsp. cayenne pepper
6 tbsp. ancho chili powder
6 tbsp. New Mexican chili powder
3 cups dark brown sugar
1 cup sugar in the raw
1 cup kosher salt
1 cup white granulated sugar
1 rack of lamb, frenched
PREPARATION:
1. Soak in water, post oak or other favorite wood chips.
2. Make the rub: Mix all ingredients in a bowl and sift through through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well-mixed.
3. Set 1/2 cup aside and reserve the rest for another use. The rub can be stored in an airtight container for up to 3 months.
4. Using a sharp knife, cut the rack of lamb along the bones into individual chops, you'll have about 7 chops. They should be small and resemble lamb 'lollipops'.
5. Pour about 1/2 cup of the rub onto a piece of waxed paper. Holding each chop by the bone, dredge each side of the chop through the rub to coat the entire outside of each chop.
6. Once the chips start to smoke, place the chops in the center of the cooking grate and smoke-cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare. The chops are best cooked to rare, but cook to your preferred level of satisfaction.
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