After a pork butt and chicken, I wanted something else so decided for a leg of lamb and a spare rib (leftover in freezer).
Watched some youtube videos and decided to go for 145 internal for the lamb, rib 205.
I did open up after 1 hr, 1.45 hr and 2.15 hr to baste both lamb and rib. Result was very tasty, lamb not as juicy as I hoped but very tasteful. Ribs were fantastic, sweet, spicy, sticky and pulled right of the bone. Next time ill take off the top cartilage though (is it cartilage, the guey bits at the top?)
As picture upload of my smoker did not work out well the last time here another attempt, please comment what you think
reg.
bjorn