Lamb breast

[motolife313]

i thought I posted this. Its a lamb rib I got and wondering what I should bring the temp up too? It's been brining since yesterday. Thinking about cooking tomorrow on my stick burner. Never done them and they look fatty. Thanks

 

[SmokinAl]

Only lamb I ever ate was chops & I like them rare!
Don't have a clue about that piece though.
I guess I would cook it rare & eat around the fat.
Al

 

[biaviian]

I don't brine mine and I smoke them like I would pork ribs. I would suggest you do something like sous vide to begin with because the ribs will be very chewy otherwise.

 

[motolife313]

Don't have a sous. It sure is raining good again today. We got 2" yesterday

 

[motolife313]

Thanks! they went to about 185-195. My baby backs got done in 4 hours and we're a little salty for me with the Chicago steak run from weber. Lamb ribs went 7 hours