I am going to try to depart from just the conventional pork ribs for 4th of July this year and have ordered some goat ribs. Does anyone have a suggestion for how to smoke them? I understand that they are less fatty than pork, so I assume that they will not need as much time on the smoker. I will likely cook them with some pork ribs, so I will smoke them at about 225 degrees. Any suggestions are appreciated. I anticipate using a traditional lemon juice, yogurt, rosemary, and red wine coating on them. I will dry brine as well to help keep them moist.
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Sounds very nice. Unfortunately, I don't have any experience with them. Maybe if you find something for sheep rib or veal ribs, you can get a rough idea then make it a little shorter? -
I have done goat ribs once several years ago. I remember them being very lean and not too much meat. I would suggest smoking for 1.5-2 hours to absorb a little smoke and then put in a pan with your yogurt, lemon juice, and red wine, seal tightly with foil and then braise for another 1.5 -2 hours until fork tender. Straight up smoking may dry them out like jerky. Can't wait to see your finished product.Comment
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No experience here. Would it be similar to a rack of lamb and be better grilled?Comment
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