Help with Lamb Ribs.
I picked up a rack of lamb ribs from the nearby Farmer's Market. They look really thin. I'm following a recipe that says to cook them on low for 2 hours then sear 4 minutes a side? Seems like that is going to overcook the heck out of it for such a thin rack of ribs. Suggestions?
—Update. It's on. Running it at 275, smoke tube is rocking some apple wood. I consulted with the seat of my pants and it said check the progress at 1 hour in to the smoke.
—Update. So it went the full two hours at 250. Next step is letting it rest for a half hour (why?) and then the sear. Two minutes a side at 400. It was tasty, but honestly why the ribs vs have the chop? More meat and really less work on prep.
—Update. It's on. Running it at 275, smoke tube is rocking some apple wood. I consulted with the seat of my pants and it said check the progress at 1 hour in to the smoke.
—Update. So it went the full two hours at 250. Next step is letting it rest for a half hour (why?) and then the sear. Two minutes a side at 400. It was tasty, but honestly why the ribs vs have the chop? More meat and really less work on prep.
