Costillas de cordero ahumadas lentamente con adobo de hinojo

Ingredientes

• 1 rack Lamb (Denver) Ribs
• 1 tbsp Ground Garlic
• 2 tbsp Paprika
• 1 tbsp kosher Salt
• 1/2 tbsp Cumin
• 1 tbsp Course Black Pepper
• 1 tbsp Ground Fennel
• 1/2 tbsp Brown sugar

Preparación

1. 1

   --- For the spice rub ---

2. 2

   Combine all spice ingredients in a mixing bowl and mix thoroughly.

3. 3

   --- Prepare the ribs ---

4. 4

   Place rack of ribs meat side down. Remove membrane (thin paper like skin on back of ribs). Easiest way to do this is to use a butter knife to slide under the skin at the middle part of the rack. Once loosened use pliers or a paper towel to slowly pull the membrane away from the ribs.

5. 5

   Generously season both sides of the ribs with the rub. Let the ribs sit for an hour in the refrigerator. When ready to cook remove from the refrigerator and let come to room temperature.

6. 6

   Prepare smoker for indirect smoking. Once temperature of 225 degrees is reached, place ribs in the smoker and close the lid and smoke for 4 hours. I use a rib rack to smoke them upright but if not smoke them bone side down.

7. 7

   Remove, let cool. Top off the ribs with an additional application of the rub.