Applewood Smoked Lamb Ribs

Since my local Whole Foods no longer has a smokehouse (grrr), I've been utilizing the hell out of my bullet smoker these days, and was inspired to start blogging my recipes again.  I made these amazing Lamb Ribs today (yes, they are amazing) and they'll definitely be a mainstay in my recipe arsenal from this day forth. If you don't have a smoker, use liquid smoke, and roast at a high temperature on a sheet pan.  Fresh herbs make a huge difference. Pairs well collard greens, or roasted potatoes.

Applewood Smoked Lamb Ribs

Four slabs of lamb ribs
1/4 cup olive oil
1 tablespoon salt
1/2 tablespoon course black pepper
Thyme, chopped
Rosemary, chopped
Six garlic cloves, smashed

Season ribs with salt and pepper.  Create a marinade by mixing olive oil, thyme, rosemary, and garlic in a small bowl.  Let it sit so that the oil can absorb the flavors of the herbs and garlic.  Place ribs in a resealable plastic bag, pour on marinade, and refrigerate overnight.

I used applewood and cherrywood for smoking, but the applewood alone worked wonders here.  Once smoker has been properly prepped, add ribs to rack, with enough space so that the heat disperses evenly.  Smoke for one hour and relish in your masterpiece(s).