Slice

• Step 1: Slice the rack of lamb into individual chops.

• Dry Brine

• Step 1: Sprinkle a pinch of coarse kosher salt onto the top side of each chop. Refrigerate for at least 2 hours or overnight (no need to rinse when finished).

• Glaze and Season

  Step 1: For the glaze, combine 3/4 cup of Jeff's barbecue sauce, 1/2 cup balsamic vinegar, 3 TBS of A1 sauce.

  • Step 2: Glaze the top side of each chop.
  • Step 3: Sprinkle the top of each chop with the rub.

• Smoke

  Step 1: Set up your smoker for cooking at 220 ℉.

  • Step 2: Smoke cook chops until they reach medium-rare (128-130 ℉), about 25-30 minutes.
  • Step 3: Rest for 10 minutes under foil before searing.

• Sear

  Step 1: Use a griddle, hot pan, hot grill, or broiler to quickly sear the top and bottom sides of the lamb chops.

  • Step 2: Finish and serve
  • Step 3: Keep warm until serving time. Enjoy!