Lamb Ribs

[theroc]

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]

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]

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.

[MTurney]

That’s awesome...Would greatly appreciate your thoughts afterwards! Enjoy!

[theroc]

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!

[tellner]

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

[Dewesq55]

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.

[JimCT]

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.

[HawkerXP]

I used to love dancing around the old grill while Dad cooked.

[Henrik]

+1

[GolfGeezer]

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.

[smoking mike]

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.

[theroc]

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!

[Jfrosty27]

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. 😋

[Ahumadora]

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