I consider myself a huge fan of lamb. That said, I've never done lamb ribs before, mainly because they're hard to find. Those who have had them, you think they're worth pursuing? You like them compared to chops?
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Lamb Ribs
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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For the last few years every fall we get a lamb butchered. IMO the ribs aren't really worth the trouble...not a whole lot of meat and can be a little hard to get just right. IMO the chops are the best cut, cook them hot and fast to med rare at most.
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Club Member
- Mar 2020
- 3544
- Muskego, WI
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Current cookers:
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Favorite cocktail: Bourbon neat
We love smoking lamb. Not just the ribs though. As said, not enough meat on them. We like lamb loin chops. In fact I got a pack at Costco yesterday or the day before? Plan on doing them tomorrow or the next day. A real easy cook, some good meat on them too. Check out smoking-meat.com. Jeff Phillips runs the site. A great recipe for these chops there. (Along with many others).
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Club Member
- Mar 2020
- 3544
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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I love them. I went looking for lamb ribs at the local butchers and he had what he called lamb breast. I rubbed a little olive oil on them and used a Mediterranean rub. I smoked them like baby backs, but for less time. They were melt in your mouth, savory and delicious. Enough fat for some good flavor. Have only done them twice because my grandson and I are the only ones that eat lamb. I was thinking earlier today to pick up more to smoke for myself for fathers day along with KC ribs for the others.
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Club Member
- May 2019
- 1362
- San Clemente, CA
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Sam
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And, cigars, wine and some good spirits!
My Dad, who only knew how to nuke food on a cheap charcoal grill that had a full load of Kingsford lit by a huge amount of lighter fluid, regularly made charred lamb riblets. The riblets come from the very tip of the rib trimmed off by butchers making rack of lamb roasts/chops. Very fatty, maybe 50/50 fat to meat and they flamed up like crazy on the grill. A lot of fun for a kid to do the riblet dance around the grates to get them cooked, not crisped. Mom made a ketchup/lemon/onion sauce for them that we loved.
I have not been able to find them even at real butcher shops for many years, but I would love to find them again. Greasy, fatty, finger-licking good stuff sans being charred when grilled 2 zone.
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A rack of lamb are the ribs. Unfortunately, I think ,most of the really good ones go to the restaurant trade. But I love them. But a I would never smoke them . The meat is ultra tender as is. On the grill , I make a herb rub, roast over indirect heat bone side down, with a hot fire on a gas or kettle grill. Cook in about 20 minutes to a nice rare. Trim the fat first if the butcher didn’t . You want to leave a thin layer of fat.
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Founding Member
- Jul 2014
- 2583
- The Poconos, NEPA
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
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The other day I saw a package of something called lamb breast, which looked like ribs. I believe it was a 2 pack. I didn't buy it, however.
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Founding Member
- Jul 2014
- 1479
- Altadena, CA
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We just received a couple of packs of lamb ribs from Porter Road. Plan to grill or smoke them today. Haven't decided which yet. They're good sized and have a decent amount of meat. Can't wait!
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Founding Member
- Jul 2014
- 1479
- Altadena, CA
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- SnS Kettle
- Camp Chef 24" Smoke Vault
- Buckaroo Chunk Wood Grill
- Weber Genesis SP-E-335
- Fireboard
- Thermapen MkIV
Smoked two racks of lamb spare ribs from Porter Road. Trimmed quite a bit of fat. Dry-brined, then rubbed with Dolly's Lamb rub. Smoked for 3 hours at 250 F with hickory wood.
Flavor was great, and the ribs were tender. But they were still very fatty. I might try running them longer next time to render more of the fat.
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MTurney - I was really cooking by time. I wasn't trying to cook like pork spareribs where I was going for full tenderness. We prefer lamb on the medium rare side, so didn't want to overcook. That said, the fattiness would have probably kept the meat moist had we gone longer. We did like the ribs very much and would do them again. The quality of the meat from Porter Road was excellent. Just need to think a bit more the cooking strategy.
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