I made lamb ribs once before, they were marked "lamb breast", which was basically lamb ribs with the belly (bacon) attached.
http://www.bbq-brethren.com/forum/sh...d.php?t=147987
They were about 2 - 2 1/2 inches thick. I cut off the "belly" part and cooked them on my 18 1/2" WSM at 250F for 5 hours. They came out fatty and chewy.
Since the weather was going to be good here in New York this week, I wanted to barbeque. I went to my favorite meat store to look at what they had. Low and behold, the "lamb breasts" grabbed my eye. This time they were smaller and thinner, about 1 - 1 1/4 inches thick. I learned something from the last cook, so let's rumble!
I rubbed them with extra virgin olive oil, salt, black pepper, garlic powder and rosemary.
I set my 18 1/2" WSM up with KBB and 5 fist sized chunks of red oak. I cooked them at 250F for 6 hours.
This is one of the best things I've barbequed so far. Moist, smokey, tasty, tender, a great flavor.
I love lamb!
Lamb ribs.
Rubbed up.
On the WSM.
Done.
Bones.
Cut up.
Beer of the day.
Bob
