I wanted to smoke this rack of lamb Sunday or the beginning of the week but couldn’t get to it .
Turned out very good and I will be doing this again. I rubbed down with olive oil, then rubbed on salt, pepper, a little garlic and sprinkle of cumin.
For sides eggplants, poblano peppers, tomatoes sprinkles of rosemary from the garden, smoked along with the rack of lamb.
I used my Meater block meat probe thermometer along with my Traeger’s thermometer to get used to it.
