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Lamb ribs - Page 2

post #21 of 34
A can't miss seasoning for grilled/smoked lamb for those wanting the easy way out is EVOO and Cavender's Greek Seasoning (available in the spice aisle in almost any grocery store.)

Matter of fact, we use Cavender's on all sorts of things, pork chops being a notable favorite.
post #22 of 34
It sounds like something I could do better in the 22 1/2" kettle rather than the smoker. (Indirect method, of course.) My other choices are an 18 1/2" WSM and Smokey Joe converted to mini-smoker. (Think 14" WSM.)

What would you choose? It looks like ambient temperature will be in the upper 20s.

post #23 of 34
The best lamb rub ever is called "Bicentennial Rub" from Penzey's Spices. I just can't eat lamb any other way since I've had this. Even in high-end restaurants, I get it, or my wife gets it, and we both say, "My lamb is better." icon_smile.gif
post #24 of 34



I think you might be mistaking lamb breast ribs with rack of lamb.  Rack of lamb benefits from a hot and fast cook and 130 is the appropriate internal temp as you state.


Lamb breast ribs filled with connective tissue and fat and are generally braised for an hour and then roasted or grilled.


I suspect that one could do a 3.2.1 variation and do pretty well.  Not sure as to the braising liquid though.  I'll let others comment there.


However, based on my own experience with pork spare ribs, I'd recommend trimming as much fat as possible, seasoning with salt and pepper, and then smoking them a little bit hotter than normal, around 275, for about three hours.  Use the standard doneness tests (poke the meet with a toothpick to test resistance and see how flexible the rack is when lifted by tongs in the middle.) and finish with mint sauce (generally vinegar, some kind of booze like bourbon and fresh mint).

post #25 of 34

I love lamb, but around here it's so expensive.

post #26 of 34

I been wanting to try lamb in smoker, i have never done it

post #27 of 34

Lamb breast is a very fatty but if done correctly fantastic cut of meat that many chefs prize internationally! It's important to trim all silver skin, marinate, rub and smoke at a low 240 to 275 temp... depending on how large they are you can expect the cooking time to  range anywhere from 4 to 6 hrs. Many different variations of rub or marinade will work from classic bbq to northern chinese cumin/chili to south east asian palm sugar & baby anchovy. REMEMBER, these are from the lamb breast and are not the same in any way shape or form to a classic "rack" of lamb. To cook these rare would be the same as trying to cook a pot roast rare! 

post #28 of 34

I have only had Mutten Bugers...th_INGardenbbq7.gif

post #29 of 34

I picked up a lamb breast yesterday and decided to give it a try.  It was packaged as two pieces that kind of reminded me of a slab of BB on top of a slab of spares.  After reading some of the threads here, I decided to do each of them differently.  On the first one I mixed up a concoction that consisted of about 1/3 cup of EVOO, 1 Tbsp Rosemary, 1 Tbsp minced garlic from a jar, 1 Tbsp granulated garlic, 1 tsp cracked black pepper.  I slathered it all over and let it marinate in a bag for a couple of hours.  On the second one I simply rubbed it with Cavender's Greek seasoning and drizzled with a little EVOO.   They have been in the smoker for about 1.5 hours now at 225 - 240 running 50/50 apple and cherry.  Will be running 3-2-1 and will boost the temp to 275 for the last 30 mins. to render out some fat.  I'll try to post a Q view later.



Edited by Turn4fun - 10/15/11 at 12:47pm
post #30 of 34

Well, here's the results....


3 hours with apple and cherry wood running between 225 - 240.  Foiled and went 2 hours at about 250.  Removed from foil and bumped temp to 275.  Fat was rendering out like it had a faucet and I started to worry about drying it out so I only went 30 minutes after the foil.  This was a mistake because there was still a fair amount of unrendered fat when I sliced them and they were very greasy.    Aside from that, they did come out very tender and had a good flavor.  I definitely should have let more fat render out and I think they could have benefit from a quick sear on a hot grill after slicing.  Definitely not my best Q, but was a good learning experience.  Only had lamb a few times before and have never cooked it.  Really liked the Rosemary, garlic, pepper and EVOO recipe, but think I should have sprinkled with some course sea salt too.  The Cavender's was good too but was definitely second place in my book.  






post #31 of 34

Ive bbq them often on low charcoal and have put them into the smoker one time after smoking ribs, and chicken not really smoking them per se. They are hard to find at times but are cheap.. I have found them in the Major grocery stores in my area. When my family bbqs its one of the must have meats to bbq.. along with beef ribs, beef kidneys, steaks and chicken. I have seen them in cut riblets that say lamb ribs and in some stores labeled lamb breast. most of my bbq is just texas hill style salt (we use season) and pepper.. 

post #32 of 34

I'm smoking them tonight. They are wonderful.  Rub with My Spice Sage's Rib Rub, let sit overnight, then smoke 225F for 2-3 hours.  They are outstanding.  

post #33 of 34
Originally Posted by cesmorris View Post

I'm smoking them tonight. They are wonderful.  Rub with My Spice Sage's Rib Rub, let sit overnight, then smoke 225F for 2-3 hours.  They are outstanding.  

The finished product could not be more delicious or beautiful. 

post #34 of 34
I love you. I am using Apple cherry and get a good deal of these at Walmart for eight dollars For 2 racks. [IMG]
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