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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.


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Unread 03-16-2014, 01:20 PM   #1
fantomlord
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Talking Lamb ribs

had a set of lamb ribs (~3.5 lbs or so)



gave them a rub down



then on the kettle over some RO lump and a few grape vines


ran it to probe tender all over, and it looked like this:


Served with some broccoli--steamed, then tossed with EVOO, lemon juice, and minced garlic. My plate:


was very good overall, but a bit greasy. Next time I'll let it go for a bit after it's tender to render out more of the fat.

thanks for lookin'
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Unread 03-16-2014, 01:34 PM   #2
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That looks delicious! I love lamb.
How long did you cook it, and at what temp?

JP
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Unread 03-16-2014, 01:38 PM   #3
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You had me at lamb.
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Unread 03-16-2014, 01:43 PM   #4
fantomlord
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Quote:
Originally Posted by jpalaska View Post
That looks delicious! I love lamb.
How long did you cook it, and at what temp?

JP
good question...I wasn't paying that much attention to time/temp

probably around 400ish at the dome, and it was somewhere between 1 - 1.5 hrs.
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Unread 03-17-2014, 12:13 PM   #5
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I've cooked lamb breast/ribs before and they're always tasty. I usually trim away about half of the fat that I can see - provided that what I trim doesn't cause the meat to detach.

Usually just season it with a little olive oil and some salt and pepper. Cook it at about 250 for 2 to 3 hours then kick it up to 350 for about an hour to sear it.

This cut will always be greasy, it's really tough to render out all the fat.
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Unread 03-17-2014, 12:17 PM   #6
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Looks good to me Would like to try them
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Unread 03-17-2014, 12:29 PM   #7
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Nice rack!
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Unread 03-17-2014, 12:39 PM   #8
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Looks go to me. I'd hit that.
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Unread 03-17-2014, 02:53 PM   #9
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I want those in my life. Like right now!
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