Cooking Suggestions For Lamb Riblets

Moose · 03-07-2014, 02:08 PM

I spotted some nice looking lamb riblets at a local market the other day, and they looked really good so I picked up a package.

I've never cooked these before, and I'm guessing since this is rib meat, I would need to take a different cooking approach than I would with lamb chops or a boneless leg meat, which I usually grill to a light medium.

Would a slow indirect at about 275-300 work, and what should I be looking for in terms of when to pull them?

Thanks in advance!

fantomlord · 03-07-2014, 05:00 PM

Gore · 03-07-2014, 05:36 PM

What part of the rib are we talking about?
I get lamb chops that are a decent-size rib and a little tiny bit of meat at the end and cook those hot and fast with Foil Hat and they come out really nice.

jpalaska · 03-07-2014, 05:37 PM

I've just recently learned about reverse sear method on a thick beef steak. It makes sense. As soon as I get my new gasser I'll try it on a beef ribeye.

But what about a thick lamb chop, or cutting thick steaks from a boned leg of lamb, and then doing a nice reverse sear on those?
Maybe marinate the lamb in olive oil, fresh garlic, a little oregano, a little wine vinegar first.

What do you think?

JP

Ron_L · 03-07-2014, 05:39 PM

If it really is rib meat, then you're right, it will be a different cook. Divemaster here on the Brethren cooks lamb ribs that are fantastic and I'm pretty sure he cooks them just like he cooks pork ribs.

Moose · 03-07-2014, 05:59 PM

They look like this:

buccaneer · 03-07-2014, 06:00 PM

My favourite Asian style ribs
1kg of lamb breast riblets, cut into single ribs
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp peanut oil
2 tbsp tamarind paste
2 tsp sambal oelek
1 tsp ground coriander
2 small garlic cloves + 1 extra lime to serve
2 tsp finely grated fresh ginger
1 tsp sea salt flakes
2 spring onions
2 tbsp lime juice
1 tbsp rice wine vinegar
1 long red chilli
Olive oil for serving
Combine the garlic cloves, spring onions, 2 tbsp brown sugar, 2 tbsl soy sauce, 2 tbsp fish sauce, 2 tbsp peanut oil, 2 tbsp tamarind paste, 2 tbsp sambal oelek, 1 tsp ground coriander, 2 tsp fresh ginger, 1 tsp sea salt flakes and 2 tbsp lime juice and pound or blend.
Marinate ribs for a day at least.
Cook away from heat and baste halfway through.
150C max, takes about 2 hours but start checking after an hour.

I like this with a Thai dipping sauce but make a sauce that suits your plan Moose.

Moose · 03-07-2014, 06:05 PM

Quote:

Originally Posted by jpalaska

I've just recently learned about reverse sear method on a thick beef steak. It makes sense. As soon as I get my new gasser I'll try it on a beef ribeye.

But what about a thick lamb chop, or cutting thick steaks from a boned leg of lamb, and then doing a nice reverse sear on those?
Maybe marinate the lamb in olive oil, fresh garlic, a little oregano, a little wine vinegar first.

What do you think?

JP

I did a full tutorial on the reverse sear HERE. I also reverse sear chops and boneless legs marinated in something similar as you describe, but usually use rosemary.

I'm guessing the rib meat requires an entirely different approach.

Moose · 03-07-2014, 06:18 PM

Quote:

Originally Posted by buccaneer

Marinate ribs for a day at least.
Cook away from heat and baste halfway through.
150C max, takes about 2 hours but start checking after an hour.

I like this with a Thai dipping sauce but make a sauce that suits your plan Moose.

Thanks, Bucc - looks like a great marinade! What is your measurement of when they are done?

jpalaska · 03-07-2014, 06:23 PM

Quote:

Originally Posted by Moose

I did a full tutorial on the reverse sear HERE. I also reverse sear chops and boneless legs marinated in something similar as you describe, but usually use rosemary.

I'm guessing the rib meat requires an entirely different approach.

Hey Moose,
First, I want to apologize for having eaten many of your cousins, over the years.
Second, I tried your link and it didn't work. I would love to read your tutorial on reverse searing lamb. Is there another way I can access it?
thanks,
JP

buccaneer · 03-07-2014, 06:30 PM

Quote:

Originally Posted by Moose

Thanks, Bucc - looks like a great marinade! What is your measurement of when they are done?

Youre welcome Moose, enjoy!

I prod and when the meat is slippery and slides when pushed I get them off.
They darken a lot because of the sugars.

buccaneer · 03-07-2014, 06:31 PM

Oh, and pickled cabbage salad is so good with these!

Moose · 03-07-2014, 06:31 PM

Quote:

Originally Posted by jpalaska

Hey Moose,
First, I want to apologize for having eaten many of your cousins, over the years.
Second, I tried your link and it didn't work. I would love to read your tutorial on reverse searing lamb. Is there another way I can access it?
thanks,
JP

The tutorial is a general guide to reverse searing, and the link should work now.

Here's a good one I did on my blog for lamb chops, also reverse seared:

http://mooseonfire.com/home/2013/7/2...ked-lamb-chops

Ron_L · 03-07-2014, 06:33 PM

Quote:

Originally Posted by jpalaska

Hey Moose,
First, I want to apologize for having eaten many of your cousins, over the years.
Second, I tried your link and it didn't work. I would love to read your tutorial on reverse searing lamb. Is there another way I can access it?
thanks,
JP

Yeah, that link is messed up.

Try this...

http://www.bbq-brethren.com/forum/sh...d.php?t=136959

Ron_L · 03-07-2014, 06:34 PM

Quote:

Originally Posted by Moose

The tutorial is a general guide to reverse searing, and the link should work now.

Here's a good one I did on my blog for lamb chops, also reverse seared:

http://mooseonfire.com/home/2013/7/2...ked-lamb-chops

Quote:

Originally Posted by Ron_L

Yeah, that link is messed up.

Try this...

http://www.bbq-brethren.com/forum/sh...d.php?t=136959

Simulpost! ^^^^

03-07-2014, 02:08 PM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Cooking Suggestions For Lamb Riblets I spotted some nice looking lamb riblets at a local market the other day, and they looked really good so I picked up a package. I've never cooked these before, and I'm guessing since this is rib meat, I would need to take a different cooking approach than I would with lamb chops or a boneless leg meat, which I usually grill to a light medium. Would a slow indirect at about 275-300 work, and what should I be looking for in terms of when to pull them? Thanks in advance! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

03-07-2014, 05:00 PM	#2
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	__________________ Matt...Sauk City, WI

03-07-2014, 05:36 PM	#3
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	What part of the rib are we talking about? I get lamb chops that are a decent-size rib and a little tiny bit of meat at the end and cook those hot and fast with Foil Hat and they come out really nice. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

03-07-2014, 05:37 PM	#4
jpalaska Full Fledged Farker Join Date: 02-02-14 Location: Black Mountain, NC	How about reverse sear on a thick lamb steak or chop? I've just recently learned about reverse sear method on a thick beef steak. It makes sense. As soon as I get my new gasser I'll try it on a beef ribeye. But what about a thick lamb chop, or cutting thick steaks from a boned leg of lamb, and then doing a nice reverse sear on those? Maybe marinate the lamb in olive oil, fresh garlic, a little oregano, a little wine vinegar first. What do you think? JP

03-07-2014, 05:39 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	If it really is rib meat, then you're right, it will be a different cook. Divemaster here on the Brethren cooks lamb ribs that are fantastic and I'm pretty sure he cooks them just like he cooks pork ribs. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-07-2014, 05:59 PM	#6
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	They look like this: __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

03-07-2014, 06:00 PM	#7
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	My favourite Asian style ribs 1kg of lamb breast riblets, cut into single ribs 2 tbsp brown sugar 2 tbsp soy sauce 2 tbsp fish sauce 2 tbsp peanut oil 2 tbsp tamarind paste 2 tsp sambal oelek 1 tsp ground coriander 2 small garlic cloves + 1 extra lime to serve 2 tsp finely grated fresh ginger 1 tsp sea salt flakes 2 spring onions 2 tbsp lime juice 1 tbsp rice wine vinegar 1 long red chilli Olive oil for serving Combine the garlic cloves, spring onions, 2 tbsp brown sugar, 2 tbsl soy sauce, 2 tbsp fish sauce, 2 tbsp peanut oil, 2 tbsp tamarind paste, 2 tbsp sambal oelek, 1 tsp ground coriander, 2 tsp fresh ginger, 1 tsp sea salt flakes and 2 tbsp lime juice and pound or blend. Marinate ribs for a day at least. Cook away from heat and baste halfway through. 150C max, takes about 2 hours but start checking after an hour. I like this with a Thai dipping sauce but make a sauce that suits your plan Moose. __________________ Hold my dang beer...
	1 members found this post helpful.

03-07-2014, 06:31 PM	#12
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Oh, and pickled cabbage salad is so good with these! __________________ Hold my dang beer...