Ingredients:

1 rack of lamb ribs, French cut
QBA Herbs and Garlic Flavor
Meat thermometer

Smoker barrel or grill with lid

Preparation:

With a thin knife, make shallow cuts in the lamb fat in the shape of a cross or diamonds.
This helps the flavor penetrate and the fat become golden and tasty.
Season the entire rack generously with QBA Flavor, making sure to coat the cuts well.
fat.
Place the rack in the smoker barrel, using indirect fire.
Cook until an internal temperature of 145°F / 63°C is reached in the thickest part of the cut.
Remove from heat and let stand for 10 minutes before cutting.

Cut between each bone and serve with whatever you like: potatoes, roasted vegetables, salad, or even...
a teaspoon of compound butter (optional and delicious).