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:	219
Size:	280.3 KB
ID:	890606
    Click image for larger version

Name:	IMG_20200802_180949.jpg
Views:	158
Size:	271.1 KB
ID:	890607
    Click image for larger version

Name:	IMG_20200802_181817.jpg
Views:	159
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:	309
Size:	158.3 KB
ID:	840066Click image for larger version

Name:	96A909C2-9324-4E9A-B476-E407F4E0F8E0.jpeg
Views:	343
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

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read ourcompletereview


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker