lamb rack of ribs

Do you know if its domestic lamb? Reason I ask, the other options would be New Zealand or Australian lamb. If it's domestic, the flavor will be pretty mild and I wouldn't season it much more than salt & pepper...maybe some Montreal Steak Seasoning. The foreign lamb is bred a bit more "lambier" and will take some rub, but I'd steer clear of anything sweet.

Personally, I prefer to grill rack of lamb. If you do smoke it, I'd go hot and fast (275-300) and keep an eye on the internal temp. Anything over 140 (unless you really like well done meat) will tend to dry out the meat.

THANKS MAX

You could use a Greek type rub on the rack. It turns out nice and tasty. I've use this recipe with success:

Ingredients:Servings: 1/4 cup

2 teaspoons dried oregano
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon black pepper
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon thyme

I use it on racks of lamb, leg of lamb, lamb shanks, gyros roast. Very flavorful. Lightly rub with olive oil, add rub, then follow MaxQue's cooking advise.

sounds good will try it.
thanks pags.