Smoked lamb riblets and chicken drumsticks with garlic, salt and pepper

Season lamb riblets and chicken drumsticks with garlic, salt and pepper.

Smoke the lamb riblets at 325 for about an hour (general rule 300 to 325), until crisp outside, soft inside, fat rendered and the meat pulling from the bone.

Smoke the chicken drumsticks a little longer, about an hour 20, adjusting for size and ambient temperature; dark meat goes to a higher temperature than white meat to stay juicy and come off the bone.