Bighorn Sheep Ribs

I like the ideas, sparingly on the rub, Salt pepper and a bit of brown sugar to seal the ribs.

Instead of the 3 2 1, maybe a low and slow old school smoke. Maybe about 5 hours at 220 till you get that perfect breakback. The ribs will tell you when they are happy happy.

Don't think I'd even bring onion or garlic to the party. I might also hit 'em a couple a times while smoking with some hot apple cider vinegar mixed with melted butter while cooking. I mean, when you are showing 'em off to Dad need to act nonchalant like you need to mope. Vinegar tenderizers and adds a wonderful bright taste, butter browns really nicely and the taste...... well its butter!

Most importantly, throw on some St Louis Ribs for all those 'other people' to eat.

Course thats just how I'd be thinking............

And sausage!! Kelbasa with that garlicly taste would offset sheep really well. Course it would be good alone also...LOL

Just remember to enjoy the smoke, thats what its really about.

I can't help on this one - never smoked ribs from a bighorn sheep.     I would say you have the right idea though. Maybe a small touch of rosemary in the rub? 

I'm gonna follow this to see how you make out... All the best!