Pulled Lamb Bbq, Bbq Rub, And Bbq Sauce

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 2 -6 lbs lamb butt
• 1 cup brown sugar
• 2 tablespoons garlic salt
• 2 tablespoons onion powder or 1 tablespoon onion salt
• 2 tablespoons dry mustard
• 3 teaspoons cayenne pepper (or less if you like)
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 cup brown sugar
• 1 cup ketchup
• 1/2 cup tomato sauce
• 1 cup molasses
• 1/2 cup a.1. original sauce
• 1/4 cup worcestershire sauce
• 2 teaspoons hot sauce
• 2 teaspoons lemon juice

Recipe

• 1 place dry rub ingredients in a large ziplock bag and mix well.
• 2 rinse lamb buttes and sprinkle heavily with the dry rub,& using a knife, poke some holes over entire surface of the lamb.
• 3 make sure buttes are well coated with the rub.
• 4 place in a large container covered with saran wrap and refrigerate buttes for 8 hours or over night.
• 5 add all the sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick.
• 6 let sauce cool and either pour into a quart jar or some kind of seal able container.
• 7 this sauce will keep at least 6 months if kept sealed and in the fridge.
• 8 8 hours later or the next day, preheat oven to 300 degrees.
• 9 place butts in the oven uncovered for 6 hours. test to see if the lamb pulls apart after 6 hours. if not, continue cooking until it does.
• 10 lamb will be dark and crusty on the outside.
• 11 inside will be moist and delicious.
• 12 after the lamb is pulled, pour your sauce over it and mix well.
• 13 this makes a lot of bbq and i usually freeze half.
• 14 freeze up to 6 months.
• 15 serve bbq on a bun or just eat it with a fork!
• 16 enjoy!