Joellyn's Smoked Mutton Breast

Joellyn's Smoked Mutton Breast
Joellyn's Smoked Mutton Breast
Joellyn Sullivan is co-proprietor of the famous Silky O'Sullivan's on Beale Street in Memphis, where pizza, oysters, barbecue sandwiches, Cajun sandwiches, po' boys, barbecue ribs, and other foods are consumed indoors and outdoors to the tunes of guest musicians in a yearlong St. Patrick's Day scene. Her husband and co-proprietor, Silky, is an international barbecue rock star. They are longtime friends and Barbecue Royalty. Joellyn was kind enough to share this recipe with us, a variation on the recipe she gave to Chef Paul for leg of lamb at the World Cup Barbecue Championship years ago in Lisdoonvarna, Ireland, where she took home the blue ribbon for lamb in 1989.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2 to 4
Lamb Low Carb Backyard BBQ Dinner Meat Spice Tailgating Smoker Grill/Barbecue Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/4 cup olive oil
  • 1 tablespoon granulated garlic
  • Carbohydrate 5 g(2%)
  • Cholesterol 519 mg(173%)
  • Fat 166 g(255%)
  • Fiber 2 g(7%)
  • Protein 101 g(203%)
  • Saturated Fat 51 g(254%)
  • Sodium 528 mg(22%)
  • Calories 1939

Preparation Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and rub them all over with the olive oil. Sprinkle with the granulated garlic, then season with the lemon pepper and rosemary. Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 1/2 to 2 1/2 hours, turning every 45 minutes, until the ribs are pull-apart tender. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing

Preparation Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and rub them all over with the olive oil. Sprinkle with the granulated garlic, then season with the lemon pepper and rosemary. Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 1/2 to 2 1/2 hours, turning every 45 minutes, until the ribs are pull-apart tender. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing

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