GrantT
TVWBB Pro
Went looking for some pork ribs (that were affordable!!) and found some baby back ribs (a smaller rack) and also some lamb ribs. First time I have ever seen lamb ribs here. First time I have ever cooked them.
225 degree (which of course the Summit Kamado held rock solid) + combination of charcoal and Weber briquettes. Cherry wood chunks.
Baby back ribs about 4 hours - didn't touch them once. No wrap, no mop etc. Lamb ribs about 3 hours (put them on 1 hour after pork) - dry rub (over mustard binder) with rosemary, thyme, black pepper, garlic powder, salt.
Would do lamb again any time...they were delicious. Touch greasier in places, little gristle in places...but loved em.
225 degree (which of course the Summit Kamado held rock solid) + combination of charcoal and Weber briquettes. Cherry wood chunks.
Baby back ribs about 4 hours - didn't touch them once. No wrap, no mop etc. Lamb ribs about 3 hours (put them on 1 hour after pork) - dry rub (over mustard binder) with rosemary, thyme, black pepper, garlic powder, salt.
Would do lamb again any time...they were delicious. Touch greasier in places, little gristle in places...but loved em.
