Smoked White Magic Leg of Lamb with Sweet n Spicy BBQ Sauce

Ingredients

• INGREDIENTS QUANTITY PROCEDURE For the Ribs Boneless Leg of Lamb 3 pounds Or 4 pound bone-in Spicy Mustard ¼ cup per rack Total of ¾ cups Smoked Paprika 2 tablespoons White Magic Seasoning .about 2 tablespoons To taste Hickory Liquid Smoke ½ cup Optional For the Sauce Garlic Avocado Oil 1 Tablespoon Red Onion ½ cup Minced Garlic 6 cloves Minced Pineapple Chunks 1 cup Diced small Ketchup 1 ½ cups Apple Cider Vinegar ¼ cup Dark Brown Sugar ½ cup Molasses ¾ cup Black Pepper 2 teaspoons Tomato Puree ¼ cup Worcestershire Sauce ¼ cup Hickory Liquid Smoke 2 tablespoons White Magic Season ½ tablespoon Hot Pepper Sauce 2 tablespoon Mild pepper sauce Dark Whiskey ¾ cup Or your favorite whisky or rum Directions for the Ribs: 1. Drizzle liquid smoke over all of the lamb then rub the mustard over it. 2. Season all sides of the lamb with White Magic Seasoning and allow marinating for at least 10 minutes so the flavors settle. 3. Set your smoker to 240 and add the lamb. If using an over set your temp to 250 and add lamb to a baking pan with a little water at the bottom. 4. Smoke or bake ribs for about 3-4 hours until the internal temp is about 145. Make the sauce as you are waiting for the ribs. 5. When done allow resting at room temperature for about 10 minutes before cutting so the juices inside settle. Directions for the Sauce: 1. In a medium stock pot, heat oil on a medium heat. Add in the onions and garlic and sauté for a few minutes. Add the pineapple chunks with the juices and mix well. Add in ¼ of the whiskey and flambé. Add in the remaining ingredients. Mix well 2. Cook on a smooth medium heat uncover for about 12-15 minutes or until the sauce has thickened nice. Taste to see if you need to add any more seasoning. Serve with your favorite serve on the side of the lamb as dipping sauce . Recipe Created By: Chef Ace Champion