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Unread 03-15-2014, 09:58 AM   #1
fantomlord
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Question lamb rib question

curious if anybody can help me ballpark my cook time on this guy:



goes about 1.5kg (~3.5 lbs for you 'mericans )

figuring on cooking indirect, either WSM (~275°) or kettle (closer to 400°)

also, what's my best bet for an endpoint--probe tender?

thanks!
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Last edited by fantomlord; 03-15-2014 at 09:59 AM.. Reason: missed a pic
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Unread 03-15-2014, 11:17 AM   #2
cowgirl
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Can't help you with the timing Matt but I bet those are going to be delicious! Good luck with em! :)
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Unread 03-15-2014, 03:33 PM   #3
plakers
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Not sure if I can help. Looks like a piece of breast, sometimes I've gotten them from the butcher labeled as riblets, not sure if that's correct.

I'm baffled by the size, little lambs I get have these weigh in about 3/4 lb or less.

Either way, cook em like ribs, 275 would work, definitely indirect, my little ones take less than half the time of pork spares.

Please let us know how it turns out, I like messing with the strange cuts.
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Unread 03-15-2014, 03:36 PM   #4
cirk
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I watched a diners drive inns and dives that a guy cooked those a lot. Try youtube for DDD and lamb ribs I'm pretty sure he explained it in detail.
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Unread 03-16-2014, 01:04 AM   #5
Tom Sr
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I cook racks of lamb all the time its my favorite. A little simply marvelous season all and a light coat of grey poupon. 375 to 400 for 35 minutes for a New Zealand rack then a 5 minute rest. Cut into double chops and enjoy.
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