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View Full Version : Lamb ribs: What to do, what to do?


MS2SB
07-24-2014, 08:02 PM
I saw a slab of "Denver Style" lamb ribs at the store today and had to get them based on curiosity alone. Has anyone ever cooked these before? I'm thinking a garlic rosemary paste rub and then cook around 250-275 until they pass the bend test.

Thoughts?

HarrynVegas
07-24-2014, 08:56 PM
Nooooooooooooo. Take them to 135-140 max.

MS2SB
07-24-2014, 09:14 PM
So perhaps a quick smoke with some rosemary branches indirect on the OTS followed by a quick sear. I do have a delicious garlic jelly that I could turn into a glaze.

chicagokp
07-24-2014, 10:02 PM
uh....Jerk?!?!?!

Toni1948
07-24-2014, 10:10 PM
You could go with a Moroccan spice blend, or an Indian flavor profile.

buccaneer
07-24-2014, 11:30 PM
I need to see a pic before I can advise.

MS2SB
07-25-2014, 10:10 AM
I need to see a pic before I can advise.

Ask and ye shall receive!

They're about 2lbs in total weight.

http://i1243.photobucket.com/albums/gg556/dgoldman17/temporary_zpsb8b48f90.jpg (http://s1243.photobucket.com/user/dgoldman17/media/temporary_zpsb8b48f90.jpg.html)

http://i1243.photobucket.com/albums/gg556/dgoldman17/temporary_zpse839144a.jpg (http://s1243.photobucket.com/user/dgoldman17/media/temporary_zpse839144a.jpg.html)

code3rrt
07-25-2014, 10:34 AM
Boy, look just like spares to me, not sure if the fact that they are lamb instead of pork changes the cooking method tho. Other than lamb chops, I don't do much with lamb.

KC

Uncle JJ
07-25-2014, 10:36 AM
I've never seen those before. Need our Aussie brethren on this one!

legendaryhog
07-25-2014, 10:55 AM
I think you are spot on with your original idea. Finish on high heat for a minute on each side for a nice crust.

MS2SB
07-25-2014, 10:58 AM
Boy, look just like spares to me, not sure if the fact that they are lamb instead of pork changes the cooking method tho. Other than lamb chops, I don't do much with lamb.

KC

I've done rack of lamb, loin chops, leg of lamb and lamb shanks, but had never seen these before. They look like spares to me as well, but I'm not sure if they have enough fat and connective tissue in them to stand up to a long cook.

uh....Jerk?!?!?!

Was thinking about that, but I've been using a jerk paste as the go to for my pork ribs all summer and the Mrs. is kind of over it right now.

deguerre
07-25-2014, 11:04 AM
So, y'all got Kroger in Washington? I've never seen those here. I got a Private Selection center cut lamb leg last Friday that was only 4.99/lb though.

MS2SB
07-25-2014, 11:14 AM
So, y'all got Kroger in Washington? I've never seen those here. I got a Private Selection center cut lamb leg last Friday that was only 4.99/lb though.

Fred Meyer, which is a Kroger subsidiary. $4.99/lb for leg of lamb is a good price. I saw these and they were only about $8 so I figured I would test them out.

Now where are those drunken Aussies when you need them?

deguerre
07-25-2014, 11:24 AM
Sleeping it off til about 3:30, 4:00 PM Central. :mrgreen:

I'll look for those here, and I'll be very interested to see how yours turn out as I haven't a clue how to cook them.

fantomlord
07-25-2014, 11:32 AM
http://www.bbq-brethren.com/forum/showthread.php?t=183945

MS2SB
07-25-2014, 11:40 AM
Thanks Matt!

Looks like my intial plan was pretty good, I may just need to bump up the heat a little.

T&S BBQ
07-25-2014, 11:41 AM
I'd love to try some, let us know how they turn out, and how you did them.

buccaneer
07-25-2014, 02:21 PM
The thing about this cut, it is really heavily laden with fat, but the meat doesn't contain much connective tissue.
You want to render, render, render, but overcook and it gets a bit stringy.

For your first time, I think doing a classic is best.
I cook these for about an hour at 150c, to the point where the meat is slipping from the bone.
Pound 6 cloves of galic and a teaspoon of sea salt into a paste, stir in 2 Tbs thyme, the zest of a lemon, plus a teaspoon or two of juice, and 2 Tbs of Evoo.
Score that rack up well, and use the garlic mixture and slather into all crevices and coat.

Have some nice bread ready, and fat is going to drip from your elbows bro...

MS2SB
07-25-2014, 03:22 PM
Thanks Bucc, that paste is pretty much where I was going with this. Thinking I'll serve with a little cucumber and tomato salad and a some cous cous.

MS2SB
07-25-2014, 10:33 PM
Done and devoured. Cook thred to follow.

buccaneer
07-25-2014, 11:17 PM
Thanks Bucc, that paste is pretty much where I was going with this. Thinking I'll serve with a little cucumber and tomato salad and a some cous cous.


You're very welcome bro.

Perfect meal!

buccaneer
07-25-2014, 11:17 PM
Done and devoured. Cook thred to follow.
:dancer: