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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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Old 03-15-2014, 08:58 AM   #1
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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?

Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)

Last edited by fantomlord; 03-15-2014 at 08:59 AM.. Reason: missed a pic
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Old 03-15-2014, 10:17 AM   #2
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

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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Old 03-15-2014, 02:33 PM   #3
Full Fledged Farker

Join Date: 04-16-12
Location: New Albany, IN

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.
Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind
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Old 03-15-2014, 02:36 PM   #4
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS

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.
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
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Old 03-16-2014, 12:04 AM   #5
Tom Sr
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Join Date: 07-23-13
Location: Alamo, Ca.

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.
Ranch Kettle, 22.5 OTS, 18.5 WSM, Mini WSM, S 330 Genesis gasser, Kat BBQ rev flow offset patio
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