Cordero ahumado (pierna y costillas de 18 horas)

🛒 Ingredientes:

• 🍖 1 whole lamb leg (bone-in, about 5–7 lbs)
• 🍖 2 racks of lamb ribs
• 🧄 6 cloves garlic, minced
• 🌿 3 tbsp fresh rosemary, chopped
• 🌿 2 tbsp thyme
• 🌶️ 1 tbsp smoked paprika
• 🧂 Sal y pimienta negra al gusto
• 🍋 Jugo de 1 limón
• 🫒 ¼ cup olive oil
• 🥄 2 tbsp Dijon mustard
• 🍯 1 tbsp honey (optional for glaze)
• 🌰 Wood chips (hickory, applewood, or cherry recommended)

👨‍🍳 Instrucciones:

1. Make the marinade: In a bowl, mix olive oil, garlic, rosemary, thyme, lemon juice, paprika, salt, pepper, and mustard. Rub generously over lamb leg and ribs.
2. Marinate: Cover tightly and refrigerate overnight (at least 12 hours) for deep flavor penetration.
3. Prepare smoker: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes.
4. Smoking time:
   • Place lamb leg and ribs in the smoker.
   • Add a water pan below for moisture.
   • Smoke for 18 horas, maintaining 225°F steadily. Add wood chips every few hours.
   • Spritz lightly with apple cider vinegar or broth every 3–4 hours to keep it moist.
5. Glaze finish (optional): In the last 30 mins, brush with a honey glaze for a caramelized finish.

1. Rest: Remove and let rest loosely covered in foil for 30 minutes before slicing.
2. Atender: Slice lamb leg against the grain. Pull rib meat gently — it should fall off the bone. Plate with roasted veggies, pita, or garlic yogurt sauce.