While at the Mexican market the other day I saw a package that said lamb brisket so I thought I would give it a try. I also saw lambs heads for sale too but didn't want anything to do with that. I thawed the package out and found out it was actually lamb ribs.
Trimmed the fat off and seasoned with salt, pepper, rosemary, granulated garlic, and Italian seasoning. Used some newly acquired almond wood for smoke.
After an hour and twenty minutes I foiled the ribs and put some chicken on the WSM too.
After another hour and a half the ribs and chicken are done.
Removed the middle section of the ribs and placed the grate of the WSM over the coals to sear the ribs and give them a little color.
Also cooked some green bean in the wok.
The ribs were good but on the greasy side. I probably won't buy them again. The chicken was great but the skin was rubbery as expected and the green beans were green beans.