Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 09-19-2013, 01:01 PM   #1
Knows what a fatty is.
Join Date: 07-12-10
Location: New York
Downloads: 0
Uploads: 0
Default Lamb ribs - ideas?

Was at a Turkish butcher a few weeks ago and they had some beautiful looking, fresh butchered lamb ribs for sale. I believe they are spare ribs.

I picked up 3 racks of them and froze them that night. Am thinking about defrosting and smoking these over the weekend.

Anyone have any good ideas of how to approach these? Was thinking of treating them the same as pork spare ribs as far as cooking temps and time goes. Maybe 3-2-1 method, around 225 heat? Not sure if this makes sense for these or not.

For spicing, was thinking of doing something simple - maybe just salt, pepper, garlic powder and a bit of thyme or rosemary. Maybe when wrapping them I'll put some kind of liquid in. Not sure what kind of wood I should use also.

Any ideas or suggestions welcome!
hominamad is offline   Reply With Quote

Unread 09-19-2013, 01:53 PM   #2
Quintessential Chatty Farker
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0

You have a pretty good plan I'd skip the 3-2-1 BS and go neked at 275 They are hard to get here but I have cooked them a few times and that is the way I do them. Thye are good eats fer sure. Google KY Style BBQ they do allot of Mutton up there and use a Black BBQ sauce heavy on the Wooster sauce.

this is typical of Owensboro style


  • 4 cups water
  • 1/3 cup Worcestershire sauce
  • 1/3 cup vinegar
  • 1 tablespoons black pepper
  • 1 tablespoon brown sugar
  • 1/2 tablespoons lemon juice
  • 1/2 tablespoons salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic

Mix all ingredients together in a large saucepan over a low heat. Simmer for about 20 minutes. Serve on the table as a dipping sauce. You can also use this sauce as a baste on smoked lamb.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote

Unread 09-19-2013, 02:12 PM   #3
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0

I prefer them smoked for an hour, then braised in Middle Eastern/Chinese spices. But, they are delicious just smoked as well. I like a little (very little) cinnamon and allspice added to a basic rub.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:25 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts