Sort ingredients
ctrobberson
QR Code
Listen
Pdf
Begin by Frenching the bone, which involves cutting it at both ends while keeping the skin and meat intact. This will help the lollipop stay secure on the rack during cooking.
Use kitchen shears to tidy up the meat and remove any small bones and tendons you may find.
Carefully pull back the skin and season the meat side generously with Dustin Southern seasoning, making sure it is well-coated.
Stretch the skin tightly over the seasoned meat to ensure it renders down and becomes crispy while cooking.
Smoke the lollipops on the grill at a temperature of 225-250°F for approximately an hour and a half.
Once smoking is complete, dip the lollipops in sweet baby rays barbecue sauce and place them back on the rack.
Grill for an additional 15 minutes to allow the sugars to caramelize before serving.