Help! Need help with lamb ribs, new smoker, new in general
Hi. I need help with my second ever cook on this new (used) GMG Davy Crockett smoker. I also have a GrillEye thermometer monitoring the temp but it keeps telling me the lamb is "done" at 151F but it doesn’t look even close to done. I can’t find much info online or anyone smoking smoking lamb ribs. Please help, any suggestions, recipes or advice would be helpful, but please be nice. Thanks in advance!
Amateur in Portland
Do you have an instant read thermometer to verify the probe? If you are actually in that range you need a sear to to obtain the beautiful color that it needs. I would personally ice bath it, get a charcoal or gas grill going full blast, and bring it back up to temperature over direct fire. Next time think about having the fat cap down towards the heat when cooking.
I hope others will add better suggestions to my attempt.
I know nothing of pelletville. But, we have plenty of pellet poopers on this site to help.
How confident are you with the temp mochine that you are using as far as it’s accuracy. Otherwise, follow what Ahumadora said. 👍
I like my lamb medium rare with a good sear. No matter what the temperature desired though, the fat has to be properly rendered, and if we are talking about the upper right piece it doesn’t look rendered to me.
The other question I have is if the probe end is too close to a bone. That will throw your temperatures way off.
If the lamb has a fair amount of fat, watch out for flare-ups when you sear. Lamb fat seems to flare up like nobody's business the moment you turn your back.
He is talking about lamb ribs, not lamb rib roast. The ribs should be cooked to the same level of fineness as other ribs, and take a while (3-4 hours). The lamb setting on that thermometer is probably for lamb roast such as leg, or rib roast. Those should be rare to medium rare. Ribs not so much. They will be chewy as that temp. Ditch the internal temperature probe and give them the bend test.
I have almost no experience with cooking lamb except for a lamb shoulder which I cooked like a Boston Butt to same target temp, but for a shorter time. I think cooking the ribs like texastweeter and Dick Anderson suggest makes sense.
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