Need some help for lamb rack frenched

tx_hellraiser · 03-10-2013, 02:05 PM

I Bought some frenched lamb rack at sams the other night I see that a good internal temp is 130 but i have a few questions i just cant find a answer for.

What kind of rub do you use for lamb Not looking to order a rub i have a ton of spices i can make my own but not sure what would taste good?

Would oak wood be good to smoke?

please make any recommendation as well all info i can get the better

GARNAAL · 03-10-2013, 02:35 PM

Quote:

Originally Posted by tx_hellraiser

I Bought some frenched lamb rack at sams the other night I see that a good internal temp is 130 but i have a few questions i just cant find a answer for.

What kind of rub do you use for lamb Not looking to order a rub i have a ton of spices i can make my own but not sure what would taste good?

Would oak wood be good to smoke?

please make any recommendation as well all info i can get the better

rub with some olive oil, chopped Garlic, Salt & pepper and freshly chopped Rosemary..
I use pecan or hickory wood chips to provide a light smokey taste - but not too heavy..

thirdeye · 03-10-2013, 02:56 PM

I'm cooking couple of 4-rib racks of lamb tonight too... I think the 130* internal might be the high end for me, but you can cook lamb into the mid 140*'s if that's how you like your meat....

You are wide open when it comes to seasoning, especially if you marinated or plan to mop them during the cook. Even just salt and pepper is good.

Make sure you check for a membrane, and remove it if you find one. I also trim some of the fat on the bone end of the rack. It's not uncommon to have to make a finger wide slice either if they are really fatty. The last thing I do is scrape the bones a bit, and lay out some squares of foil to wrap the bones in.

For wood I like stronger ones, like hickory, oak, or pecan.

caseydog · 03-10-2013, 03:11 PM

Make sure to wrap the exposed bones with foil. Don't ask how I know that.

CD

K-JUN · 03-10-2013, 04:18 PM

Rare = 140*
Medium = 160*
Well Done = 170*

Titch · 03-10-2013, 04:19 PM

As mentioned keep it simple,Being Frenched you shouldn,t have to play with them too much.Yes cover the bone
Lamb likes to be a nice light pink or it can become chewy fast.130f is a nice temp
Make sure you enjoy

tx_hellraiser · 03-10-2013, 05:24 PM

thanks guys

thirdeye · 03-10-2013, 08:13 PM

Here is a Kodak moment of my lamb ribs. These were pulled at 120° and 125°. The meatballs were a Lebanese recipe we tried for the first time.

prodano · 03-10-2013, 08:46 PM

Quote:

Originally Posted by thirdeye

I'm cooking couple of 4-rib racks of lamb tonight too... I think the 130* internal might be the high end for me, but you can cook lamb into the mid 140*'s if that's how you like your meat....

You are wide open when it comes to seasoning, especially if you marinated or plan to mop them during the cook. Even just salt and pepper is good.

Make sure you check for a membrane, and remove it if you find one. I also trim some of the fat on the bone end of the rack. It's not uncommon to have to make a finger wide slice either if they are really fatty. The last thing I do is scrape the bones a bit, and lay out some squares of foil to wrap the bones in.

For wood I like stronger ones, like hickory, oak, or pecan.

I thought oak and pecan were lighter woods? I usually use 1/2 hickory and 1/2 either apple, cherry, or pecan. Never used oak before. I love using pecan wood because the smoke is absolutely intoxicating, smells so good!

thirdeye · 03-10-2013, 08:52 PM

Quote:

Originally Posted by prodano

I thought oak and pecan were lighter woods? I usually use 1/2 hickory and 1/2 either apple, cherry, or pecan. Never used oak before. I love using pecan wood because the smoke is absolutely intoxicating, smells so good!

I guess I consider fruit woods as lighter woods,... and the nut woods as heavier than that. Pecan is hickory's little brother and depending on the source, oak is close to hickory.

buccaneer · 03-10-2013, 08:55 PM

Quote:

Originally Posted by tx_hellraiser

I Bought some frenched lamb rack at sams the other night I see that a good internal temp is 130 but i have a few questions i just cant find a answer for.

What kind of rub do you use for lamb Not looking to order a rub i have a ton of spices i can make my own but not sure what would taste good?

Would oak wood be good to smoke?

please make any recommendation as well all info i can get the better

I agree, classic is salt pepper, rosemary or thyme, lemon, garlic.
We grew up on lamb, and I would go light on wood but that may be because we grew up on it and treasure the flavour.
Also want to pull at 130f at the latest and put a foil tent over it for ten or more minutes.
The bones MUST be foiled individually, although I sometimes do them for the woofer.

OH, and temps I love best 425f!!!
You render the fatty interior well, get a gorgeous crusty outer and yet a pink and juicy inner!

prodano · 03-10-2013, 09:01 PM

Quote:

Originally Posted by thirdeye

I guess I consider fruit woods as lighter woods,... and the nut woods as heavier than that. Pecan is hickory's little brother and depending on the source, oak is close to hickory.

I understand the logic, thanks for explaining. Although I am an avid backyard bbq'er, I don't have a whole lot of experience with different woods.

tx_hellraiser · 03-26-2013, 09:19 AM

I think i will try it this weekend

Just BS · 03-26-2013, 09:28 AM

I bought a Mortor & Pestil (hope I spelled that right) just for doing lamb. I combine olive oil, garlic, rosemary, thyme & mint to create a paste. Let it sit for an hour or so.

I pull mine at 135 and give it a good rest under foil.

03-10-2013, 02:05 PM	#1
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	Need some help for lamb rack frenched I Bought some frenched lamb rack at sams the other night I see that a good internal temp is 130 but i have a few questions i just cant find a answer for. What kind of rub do you use for lamb Not looking to order a rub i have a ton of spices i can make my own but not sure what would taste good? Would oak wood be good to smoke? please make any recommendation as well all info i can get the better

03-10-2013, 02:56 PM	#3
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I'm cooking couple of 4-rib racks of lamb tonight too... I think the 130* internal might be the high end for me, but you can cook lamb into the mid 140's if that's how you like your meat.... You are wide open when it comes to seasoning, especially if you marinated or plan to mop them during the cook. Even just salt and pepper is good. Make sure you check for a membrane, and remove it if you find one. I also trim some of the fat on the bone end of the rack. It's not uncommon to have to make a finger wide slice either if they are really fatty. The last thing I do is scrape the bones a bit, and lay out some squares of foil to wrap the bones in. For wood I like stronger ones, like hickory, oak, or pecan. __________________ ~thirdeye~ I Play With Fire and Smoke* *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

03-10-2013, 04:18 PM	#5
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	Rare = 140* Medium = 160* Well Done = 170* __________________ [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser

03-10-2013, 04:19 PM	#6
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	As mentioned keep it simple,Being Frenched you shouldn,t have to play with them too much.Yes cover the bone Lamb likes to be a nice light pink or it can become chewy fast.130f is a nice temp Make sure you enjoy __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-10-2013, 08:13 PM	#8
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Here is a Kodak moment of my lamb ribs. These were pulled at 120° and 125°. The meatballs were a Lebanese recipe we tried for the first time. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

03-10-2013, 03:11 PM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Make sure to wrap the exposed bones with foil. Don't ask how I know that. CD

03-10-2013, 05:24 PM	#7
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	thanks guys

03-26-2013, 09:19 AM	#13
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	I think i will try it this weekend

03-26-2013, 09:28 AM	#14
Just BS is one Smokin' Farker Join Date: 09-10-12 Location: Lost in the woods, somewhere in the PNW	I bought a Mortor & Pestil (hope I spelled that right) just for doing lamb. I combine olive oil, garlic, rosemary, thyme & mint to create a paste. Let it sit for an hour or so. I pull mine at 135 and give it a good rest under foil.