Something a south Georgia boy doesn’t eat much is lamb. But south Georgia boys who like to win barbecue contests have to figure out how to cook it. The first mutton contest I ever entered I won, cooking lamb chops just like this. I like to get the largest rack of chops I can find, so I can serve them at least an inch thick and give my guests something they can sink their teeth into.

　　

Ingredients

serves 8

　　4 1- to 1 1/2-pound racks of lamb, trimmed of all but a 1/4-inch layer of fat and frenched (each rack should have 8 ribs)

　　2 cups dry red wine

　　1/2 cup Worcestershire sauce

　　2 tablespoons distilled white vinegar

　　1 tablespoon salt

　　2 tablespoons sugar

　　3 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)

　　1 recipe Tangy Sweet Sauce (page 23)

　　

Step 1

Using a clean kitchen towel or paper towels, pat the racks of lamb dry.

　　

Step 2

In a large aluminum baking pan, combine the wine, Worcestershire sauce, vinegar, salt, and sugar. Submerge the racks of lamb in the mixture and marinate them, covered, in the refrigerator overnight.

　　

Step 3

When you are ready to cook the lamb, heat a smoker to 325˚F.

　　

Step 4

Remove the lamb from the marinade, and discard the marinade. Season each rack lightly with the rub. (Season them very lightly so the ribs aren’t overly salty.) Place the racks in a clean aluminum baking pan, place the pan in the smoker, and cook for 25 minutes.

　　

Step 5

Remove the pan from the smoker and glaze the racks with the tangy sweet sauce. Put the pan back into the smoker and cook for 5 additional minutes. Remove the pan and let rack rest for 10 minutes. Then gnaw down.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.