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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-09-2013, 09:00 PM | #1 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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More Lamb Ribs (pr0n)
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
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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Thanks from: ---> |
01-09-2013, 09:12 PM | #2 |
Full Fledged Farker
Join Date: 09-23-10
Location: Fullerton, CA
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Wow, those look awesome, I'd love to get my hands on some of those to try. Six hours seems a lot but it's hard to argue with the results. Nice.
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22.5 WSM, 22.5 OTG, 1992 Smokey Joe |
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01-09-2013, 09:14 PM | #3 |
Is lookin for wood to cook with.
Join Date: 07-18-12
Location: Houston, TX
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bbq and beer, nice. not sure if there is much better.
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01-09-2013, 10:11 PM | #4 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Thanks for sharing. One of the local stores has them for a decent price now and then. I tried them a couple times and did not get great results. I'll try a longer smoke next time.
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01-09-2013, 10:21 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Dang but those look good! How did you determing they were done? I haven't done those before and would love to try them.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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01-09-2013, 10:32 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Those ribs look great. I don't recall ever seeing lamb ribs or lamb breast in stores around here.
The finished ribs look a lot like BB pork ribs, but I would think they have a different flavor. How do they taste, compared to what most of us have tasted from pork ribs? CD |
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01-09-2013, 10:43 PM | #7 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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Awesome!
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3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
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01-09-2013, 10:46 PM | #8 | |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Quote:
Try them, they are amazing.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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Thanks from:---> |
01-09-2013, 11:26 PM | #9 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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the ribs use to get thrown to us kids or the dogs when I was young.
depended on who was in favour. Use to grill them over coals while fishing. Awsome food for us. Nice looking ribs mate. Cheers. Titch |
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01-09-2013, 11:41 PM | #10 | |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Quote:
Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-10-2013, 09:24 AM | #11 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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Righteous dude. Going to keep my eyes peeled for those for sure.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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