Lamb ribs

[fantomlord]

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' :thumb:

 

[jpalaska]

That looks delicious! I love lamb.
How long did you cook it, and at what temp?

JP

 

[sliding_billy]

You had me at lamb.

 

[fantomlord]

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 :tsk:

probably around 400ish at the dome, and it was somewhere between 1 - 1.5 hrs.

 

[jimthibodeau]

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.

 

[Big George's BBQ]

Looks good to me Would like to try them

 

[Phubar]

Nice rack!

 

[Garyclaw]

Looks go to me. I'd hit that.

 

[MisterChrister]

I want those in my life. Like right now!