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MS2SB
07-26-2014, 12:01 PM
While perusing the meat cooler at the grocery store Thursday evening, I cam across something I had never seen before. Lamb ribs! I picked up a slab to see what they were all about.
http://i1243.photobucket.com/albums/gg556/dgoldman17/temporary_zpsb8b48f90.jpg (http://s1243.photobucket.com/user/dgoldman17/media/temporary_zpsb8b48f90.jpg.html)

I had almost no idea what to do with these so I reached out to the Brethren and decided to treat them similarly to pork spareribs. I pulled them out of the packaging and found that they had already been well trimmed.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_014_zps5dc829ae.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_014_zps5dc829ae.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_015_zps45ad6152.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_015_zps45ad6152.jpg.html)

I created a paste of dijon mustard, rosemary, garlic, S&P and olive oil. I lightly scored the top of the ribs and then slathered on the paste.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_016_zpsb6e26269.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_016_zpsb6e26269.jpg.html)

Then I went outside and took further advantage of the monster rosemary bush next to my front door. I snipped a few medium sized branches off and tied them into a bundle using butchers twine.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_022_zps19666f47.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_022_zps19666f47.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_023_zpsa8bfb5fa.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_023_zpsa8bfb5fa.jpg.html)

Got the OTS up an running then tossed on the rosemary bundle and waited for the smoke the thin out. Then I dropped the slab on.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/313c4c1a-9c5b-4b40-943f-17c5a3790d43_zps67438b99.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/313c4c1a-9c5b-4b40-943f-17c5a3790d43_zps67438b99.jpg.html)

As the ribs settled in I tossed the ball for the pup.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_021_zpsb40245eb.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_021_zpsb40245eb.jpg.html)

I checked in at about 30 minutes and everything was going just fine. Getting some nice color and a little pull back on the bones.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_028_zps886f20dd.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_028_zps886f20dd.jpg.html)

At about an hour or so they started to pass the bend test.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_029_zps9c7382e8.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_029_zps9c7382e8.jpg.html)

At this point I took off the lid and let the fire perk up some to give a nice finishing sear. And get a little char on the outside.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_031_zps6eb78b83.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_031_zps6eb78b83.jpg.html)

I let them rest up and then sliced.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_034_zps05b2b4c7.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_034_zps05b2b4c7.jpg.html)

And plated up with a little cucumber and tomato salad.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_036_zps9eaec996.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_036_zps9eaec996.jpg.html)

These were farkin' fantastic. Great subtle lamb flavor, tender and incredibly moist. When I do these again I will let them cook for a while longer as they still had some pockets of fat that hadn't rendered down quite enough.

If these make their way into a market by you, I would highly recommend giving them a try.

Ruger410
07-26-2014, 12:16 PM
Looks awesome

deguerre
07-26-2014, 01:00 PM
Great post! Love the color. What temp were you running on the grill for the smoke phase?

Norm
07-26-2014, 05:04 PM
Yummmmm!

Sure wish they carried them around here.

code3rrt
07-26-2014, 05:08 PM
Those look and sound great, thanks for sharing.

KC

buccaneer
07-26-2014, 05:16 PM
Nice work!
Looked like a great meal to me

Toni1948
07-26-2014, 05:40 PM
Your ribs look fantastic!! They are difficult to find at the grocery stores around here. Safeway has them every once in a while. Does your Rosemary bush come back every year, or do you have to plant it every Spring?

Thingfish
07-26-2014, 06:24 PM
https://dl.dropboxusercontent.com/u/115415/tens.gif (https://dl.dropboxusercontent.com/u/115415/tens.gif)

cowgirl
07-26-2014, 08:00 PM
Those look delicious!! Well done Sir!

peeps
07-26-2014, 08:44 PM
Those look awesome!!!!

RevZiLLa
07-26-2014, 10:58 PM
Great work!

ssv3
07-26-2014, 11:03 PM
Love lamb ribs and those look outstanding to say the least.

woodsider
07-27-2014, 01:21 AM
Awesome - great post. Thanks.

Enrico Brandizzi
07-27-2014, 04:06 AM
Great looking lamb ribs! That's a great idea!

buccaneer
07-27-2014, 05:22 AM
Great looking lamb ribs! That's a great idea!


Grazie!
:becky:






:peep:









:bolt:

ShadowDriver
07-27-2014, 06:44 AM
Bloody 'ell! Those ribs look amazing!

Well done!
SD

MS2SB
07-27-2014, 12:00 PM
Great post! Love the color. What temp were you running on the grill for the smoke phase?


I don't really know. I had just finished cooking some jerk wings and dumped about a half chimney of fresh coals on. If I had to guess I would say in the 325-350 range. The sweeping mech on both Webers is siezed up after a couple winters out in the PNW weather so I'm cooking at whatever temp they decide to settle in at.



Your ribs look fantastic!! They are difficult to find at the grocery stores around here. Safeway has them every once in a while. Does your Rosemary bush come back every year, or do you have to plant it every Spring?

The rosemary is a pretty hardy evergreen bush. It sits up right next to the house and our winters are pretty mild so it has no problem weathering through each year. It gets pretty out of hand towards the end of the summer so it gets a good haircut and then I have more rosemary than I know what to do with.

fantomlord
07-27-2014, 04:18 PM
great looking ribs there! and I'm very jealous of your rosemary