Rack of Lamb

• 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 Jacks Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
• 1 recipe Tangy Sweet Sauce (page 23)

1. Using a clean kitchen towel or paper towels, pat the racks of lamb dry.
2. In a large aluminum baking pan, combine the wine, Worcestershire sauce, vinegar, salt, and sugar.
3. Submerge the racks of lamb in the mixture and marinate them, covered, in the refrigerator overnight.
4. When you are ready to cook the lamb, heat a smoker to 325 F.
5. Remove the lamb from the marinade, and discard the marinade.
6. Season each rack lightly with the rub.
7. (Season them very lightly so the ribs arent overly salty.)
8. Place the racks in a clean aluminum baking pan, place the pan in the smoker, and cook for 25 minutes.
9. Remove the pan from the smoker and glaze the racks with the tangy sweet sauce.
10. Put the pan back into the smoker and cook for 5 additional minutes.
11. Remove the pan and let rack rest for 10 minutes.
12. Then gnaw down.

lamb, red wine, worcestershire sauce, white vinegar, salt, sugar, south original rub, sweet sauce

Taken from www.epicurious.com/recipes/food/views/rack-of-lamb-378528 (may not work)