Immediate Help!! Lamb Riblettes

[DanCT]

I'm having some friends over tonight for an evening of beef, beer, and bourbon. They provide the meat and booze, I do the cooking. I have a 1st cut brisket and a chuck roll on the smoker and a flank steak and a chuck steak ready for the grill.

Here is the curve ball. One of my friends just brought over a pack of lamb riblettes. They are small and individually cut. I've never cooked this cut before. Any suggestions?? Smoke or grill? How should I season them??

Thanks!

Dan

 

[ChuckO]

Any suggestions?? Smoke or grill? How should I season them??

I don't have a ton of experience with Lamb, but I saw your post go unanswered and have this suggestion: I would grill them reverse sear. I'd bring them up to about 130 indirect, and then go a minute or so direct (sear) on each side for a target temp of 135-140 as far as flavoring, you can't go wrong with Salt, Pepper Garlic (trinity)

 

[Timothy F. Lewis]

Sorry if I'm late but, I'm not familiar with the cut. If they are like rib tips, I'd go pretty simple SPG. If you have time, let them have an he ur rest with some EVOO, chopped rosemary, and a bit of minced garlic. Could you post a picture? I am finding more regional terminology for cuts of meat almost daily!
If you happen to fall into a few "Frenched" racks let me know, I have a great recipe.....

 

[DanCT]

These are the riblets that I was given with a plastic fork for size reference.

https://goo.gl/photos/czn5KoV3mi2nh56B6

In the end, I found this recipe at the American Lamb Council's website. I parcooked them on the smoker with the rub and will finish them later on the grill with some homemade bourbon bbq sauce.
http://www.americanlamb.com/consumer/smoked-memphis-style-american-lamb-riblets/

 

[Timothy F. Lewis]

Those look pretty good, I just picked up a great deal on some lamb shanks.
Any recommendations on those?
Considering dropping them in the freezer and maybe smoking them? Opinions?