Did a rack of lamb ribs on the Egg this weekend. Kept it simple with a garlic, rosemary, and olive oil rub.
Held the BGE steady around 275°F, pulled the ribs at 130°F internal, and let them rest up to 135°F. Crust was killer, and the meat stayed juicy. If you’re doing thicker cuts or longer roasts like lamb leg, having a dual-probe thermometer like Typhur sync dual I used will really help. Made a huge difference.
by Ghost_Sapphy167