Lamb ribs

fantomlord · Mar 16, 2014

had a set of lamb ribs (~3.5 lbs or so)

gave them a rub down

then on the kettle over some RO lump and a few grape vines

ran it to probe tender all over, and it looked like this:

Served with some broccoli--steamed, then tossed with EVOO, lemon juice, and minced garlic. My plate:

was very good overall, but a bit greasy. Next time I'll let it go for a bit after it's tender to render out more of the fat.

thanks for lookin' :thumb:

jpalaska · Mar 16, 2014

That looks delicious! I love lamb.
How long did you cook it, and at what temp?

JP

sliding_billy · Mar 16, 2014

You had me at lamb.

fantomlord · Mar 16, 2014

jpalaska said:
That looks delicious! I love lamb.
How long did you cook it, and at what temp?

JP

good question...I wasn't paying that much attention to time/temp :tsk:

probably around 400ish at the dome, and it was somewhere between 1 - 1.5 hrs.

jimthibodeau · Mar 17, 2014

I've cooked lamb breast/ribs before and they're always tasty. I usually trim away about half of the fat that I can see - provided that what I trim doesn't cause the meat to detach.

Usually just season it with a little olive oil and some salt and pepper. Cook it at about 250 for 2 to 3 hours then kick it up to 350 for about an hour to sear it.

This cut will always be greasy, it's really tough to render out all the fat.

Big George's BBQ · Mar 17, 2014

Looks good to me Would like to try them

Phubar · Mar 17, 2014

Nice rack!

Garyclaw · Mar 17, 2014

Looks go to me. I'd hit that.

MisterChrister · Mar 17, 2014

I want those in my life. Like right now!

Lamb ribs

fantomlord

is Blowin Smoke!

jpalaska

Full Fledged Farker

sliding_billy

somebody shut me the fark up.

fantomlord

is Blowin Smoke!

jimthibodeau

Found some matches.

Big George's BBQ

somebody shut me the fark up.

Phubar

somebody shut me the fark up.

Garyclaw

Babbling Farker

MisterChrister

Quintessential Chatty Farker

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