Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Using cherry wood running at 250-275
Two racks of lamb scored the fat cap
And used Dijon mustard as a binder.
Kill Hogs Rub.. awesome stuff
Along with some ground oregano and rosemary
Then the fun part.. Dutch oven with two 12 oz bottles of bbq sauce, 1/2 cup of apple cider vinegar and a bottle of beer(minus a little)
Then add the ribs and let it simmer 2-3 hours until tender
See ya back in an hour
OMG those ribs look absolutely delicious!
I love lamb, but have never had lamb ribs, I'm sitting here drooling all over the keyboard!
I have never even seen them in the store, but if I ever do, they will be in my cart in a second!
Great work Buddy & congrats on making the carousel!
Al
My my lemans,you've outdone yourself! Looking forward to hearing how the new Vision works for ya.Don't be shy,share the learning curve please,I'm interested.
Wow! Them Lambribs look amazing! That for sure on my to-do list from now on. I was at a small Turkish butchershop around here today and they had some great looking extra young 3kg lamb legs laying there with my name written allover them and i almost went for it......Gotta get some more control of my smoker first....and i should probably play with some more ribs first before going big :)