Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Lamb Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • theroc
    commented on 's reply
    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.

  • MTurney
    commented on 's reply
    Those look delicious! I see your point about the fat though. Out of curiosity were you going by IT or just checking for tenderness? Sounds like overall y’all liked them and would do them again?

  • theroc
    replied
    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.

    Click image for larger version

Name:	IMG_20200802_143257.jpg
Views:	192
Size:	280.3 KB
ID:	890606
    Click image for larger version

Name:	IMG_20200802_180949.jpg
Views:	134
Size:	271.1 KB
ID:	890607
    Click image for larger version

Name:	IMG_20200802_181817.jpg
Views:	138
Size:	205.6 KB
ID:	890608

    Leave a comment:


  • MTurney
    commented on 's reply
    That’s awesome...Would greatly appreciate your thoughts afterwards! Enjoy!

  • theroc
    replied
    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!

    Leave a comment:


  • tellner
    replied
    I've had Northern Chinese cumin lamb ribs which were excellent. No idea what they put on them besides cumin.

    Leave a comment:


  • Dewesq55
    replied
    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.

    Leave a comment:


  • JimCT
    replied
    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.

    Leave a comment:


  • HawkerXP
    commented on 's reply
    I used to love dancing around the old grill while Dad cooked.

  • Henrik
    commented on 's reply
    +1

  • GolfGeezer
    replied
    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.

    Leave a comment:


  • smoking mike
    replied
    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.

    Leave a comment:


  • theroc
    replied
    I'm with Ahumadora . We ate tons of lamb ribs as kids. We'd either grill them direct, or cook them slowly in the oven to render some of the fat. But be careful, that fat will flare up faster than anything. Be ready to move them!
    Last edited by theroc; April 30, 2020, 07:01 PM.

    Leave a comment:


  • Jfrosty27
    replied
    Click image for larger version

Name:	3D2E7147-0975-4EF8-BE82-F863D03BE033.jpeg
Views:	287
Size:	158.3 KB
ID:	840066Click image for larger version

Name:	96A909C2-9324-4E9A-B476-E407F4E0F8E0.jpeg
Views:	321
Size:	124.7 KB
ID:	840065 We had those lamb loin chops I had mentioned in an earlier reply to your post. So easy and so good. About 60 min @ 225 to medium rare. Before and after pics attached. Yum. 😋

    Leave a comment:


  • Ahumadora
    replied
    Toss the lamb ribs directly on the parrila /grill and use a salmuera with rosemary/garlic and fennel seed.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis