Lamb ribs insight?


 
R

Rob Morton

New member
I went in with my dad last summer and bought a lamb from a 4Her. My dad did the butchery and he seemed somewhere between happy and willing to part with all the ribs. I've had my smoker for a couple of years, but this is new ground for me.

Any advice on rubs, cook times, temperatures?

Should I count on the "pull test" for doneness or some gauge of doneness?

Thanks,

Rob
 
Hi Rob,

I have cooked lamb ribs WSM in the past and really liked the results:

Marinade a few hours: White wine, Olive Oil, Honey, Fresh Rosemary, Garlic, S&P
Seasoned with Kosher salt pepper and Fresh rosemary.

I cooked mine in the WSM at mid heat 325-350 without a water/drip pan. Basting with left over marinade towards the latter half of the cook.

It took less than an hour and half, more of a roast - Low and slow wouldn’t have benefited these ribs since our lamb was very lean and they were already super tender due to the young age of lamb and marinating. The cooking time would of course vary depending on the size of ribs / both racks vs single rack.

The only thing I will do differently next time is trim them a touch more of not so tasty tissues– and try to remove the membrane.

I enjoyed the results, hope yours turn out well!
 
I haven't grilled any yet but cooked up a few racks recently in the oven, slow roasted. They are really good. Can't wait to try them on the WSM/Grill. I have two more racks in the freezer that I'll be doing on the grill/smoker.

Not a grill/smoker recipe but I offer it up anyway since it was very good.

Lamb Ribs
 
I cooked a rack of lamb ribs last summer, and my wife and I were not happy with the results at all. I did them much like baby back pork ribs, but didn't take into account that they are much more lean. I have another rack in my freezer that I just couldn't bring myself to throw out since I figured I would be searching for a different method. I had actually forgotten about them until I saw this thread.

Rob - thanks for asking the questions!

J. - thanks for the marinating and cook idea! I'll definitely give that a try when I cook up the 2nd rack.

Ray - thanks for the slow-cooker idea! My wife and I own two slow cookers (one regular; one large), and I think that recipe would be very tasty in one. If J.'s recipe is a hit, I'll pick up another rack or two and try them in the slow-cooker.

Barret
 
Thanks for the suggestions. I think I'll try the J. Morgan approach. Olive oil, garlic, and wine (or lemon juice) are always the reliable gotos with lamb. I'll try to repost on the results.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J. Morgan:
Hi Rob,

I have cooked lamb ribs WSM in the past and really liked the results:

Marinade a few hours: White wine, Olive Oil, Honey, Fresh Rosemary, Garlic, S&P
Seasoned with Kosher salt pepper and Fresh rosemary.

I cooked mine in the WSM at mid heat 325-350 without a water/drip pan. Basting with left over marinade towards the latter half of the cook.

It took less than an hour and half, more of a roast - Low and slow wouldn’t have benefited these ribs since our lamb was very lean and they were already super tender due to the young age of lamb and marinating. The cooking time would of course vary depending on the size of ribs / both racks vs single rack.

The only thing I will do differently next time is trim them a touch more of not so tasty tissues– and try to remove the membrane.

I enjoyed the results, hope yours turn out well! </div></BLOCKQUOTE>

Yes, forgot to mention that I removed the membrane on mine.

I'll definitely be cooking the two racks left in the freezer on the WSM. Might add a braise in foil for some of the time.
 
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