Titch inspired Lamb Ribs: Delicious!

SmokinAussie · 09-26-2021, 08:03 PM

G'Day Bruces!

It was a few weeks ago Titch did some lamb ribs with a Korean twist so I thought I would do something similar.

I went to Marmara (Meat Heaven) in Dandenong and got the rib, which is also where Titch goes. It's just on my current 10km limit.

I haven't been able to get there for ages.

Anyway, I started blending a marinade with the following ingredients:

Gochujang, gochugaru, onion, garlic, green onion, soy sauce, rice wine vinegar, black pepper, sesame oil and a dash of oyster sauce.

Marinaded the lamb ribs overnight.

And like Titch eliminated any chance of flare ups.

Unlike Titch, I went more hot and fast as I wanted this one more roasted than smoked. For me, that makes the lamb a little less greasy and of course it's faster so I put this on at approx 350F until....

As a result I didn't have much of a smoke ring but these were still awesome.

Plated with some green stuff. This was delicious. It's the kind of "tasty" that Gochujang gives it and even though it's a red pepper paste it's not that spicy. It is more like a Umami bomb.

You know if you can't get lamb like this, you'd still be doing yourself a favor if you did this with a beef short rib or an asado style beef rib.

Thanks for looking!

Cheers!

Bill

Titch · 09-26-2021, 08:05 PM

Looks delicious, no ginger?
Messy feed for sure

ssv3 · 09-26-2021, 08:09 PM

Looking great Bill! Gotta try this myself now because you aussies know your way around lamb.

SmokinAussie · 09-26-2021, 08:10 PM

Quote:

Originally Posted by Titch

Looks delicious, no ginger?
Messy feed for sure

No Ginger. I wanted fresh Ginger but forgot to get it from the shops. Since we are only allowed out once a day, I was screwed.

bowhnter · 09-26-2021, 08:20 PM

Nice lookin plate!

jzadski · 09-26-2021, 09:50 PM

Sounds and looks delicious!

Big George's BBQ · 09-27-2021, 08:25 AM

YUM I would love some of that

Moose · 09-27-2021, 08:00 PM

Bill, looks like you knocked it out of the park - those ribs look fantastic!

Now about that avatar of yours...

SmittyJonz · 09-27-2021, 08:14 PM

ronbrad62 · 09-27-2021, 08:53 PM

Looks like you nailed that cook. Only allowed out once per day!!!?? I would never make it because I usually forget something important on my list and have to go back and get it. Well, maybe if I actually had a list, I wouldn't forget anything.

cowgirl · 09-27-2021, 08:59 PM

Great looking lamb, Bill! Outstanding!

SmokinAussie · 09-27-2021, 09:24 PM

Quote:

Originally Posted by Moose

Bill, looks like you knocked it out of the park - those ribs look fantastic!

Now about that avatar of yours...

Um... Yeah. Wonder where that came from?

Moose · 09-27-2021, 10:09 PM

Quote:

Originally Posted by SmokinAussie

Um... Yeah. Wonder where that came from?

I've seen that meme around here before - I'm certain of it, in fact. Just can't put a name to the face...

ShadowDriver · 09-28-2021, 01:51 AM

Whoa! That looks ridiculously good!

Love all the turns towards Korean flavors as of late.

Y'all be safe down there and keep the killer cooks coming!

09-26-2021, 08:03 PM	#1
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Titch inspired Lamb Ribs: Delicious! G'Day Bruces! It was a few weeks ago Titch did some lamb ribs with a Korean twist so I thought I would do something similar. I went to Marmara (Meat Heaven) in Dandenong and got the rib, which is also where Titch goes. It's just on my current 10km limit. I haven't been able to get there for ages. Anyway, I started blending a marinade with the following ingredients: Gochujang, gochugaru, onion, garlic, green onion, soy sauce, rice wine vinegar, black pepper, sesame oil and a dash of oyster sauce. Marinaded the lamb ribs overnight. And like Titch eliminated any chance of flare ups. Unlike Titch, I went more hot and fast as I wanted this one more roasted than smoked. For me, that makes the lamb a little less greasy and of course it's faster so I put this on at approx 350F until.... As a result I didn't have much of a smoke ring but these were still awesome. Plated with some green stuff. This was delicious. It's the kind of "tasty" that Gochujang gives it and even though it's a red pepper paste it's not that spicy. It is more like a Umami bomb. You know if you can't get lamb like this, you'd still be doing yourself a favor if you did this with a beef short rib or an asado style beef rib. Thanks for looking! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

09-26-2021, 08:05 PM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks delicious, no ginger? Messy feed for sure __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

09-26-2021, 08:09 PM	#3
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Looking great Bill! Gotta try this myself now because you aussies know your way around lamb. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

09-26-2021, 08:20 PM	#5
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	Nice lookin plate! __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

09-26-2021, 09:50 PM	#6
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	Sounds and looks delicious! __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

09-27-2021, 08:25 AM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	YUM I would love some of that __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

09-27-2021, 08:00 PM	#8
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Bill, looks like you knocked it out of the park - those ribs look fantastic! Now about that avatar of yours... __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

09-27-2021, 08:14 PM	#9
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	__________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

09-27-2021, 08:53 PM	#10
ronbrad62 somebody shut me the fark up. Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	Looks like you nailed that cook. Only allowed out once per day!!!?? I would never make it because I usually forget something important on my list and have to go back and get it. Well, maybe if I actually had a list, I wouldn't forget anything. __________________ Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

09-27-2021, 08:59 PM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking lamb, Bill! Outstanding! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

09-28-2021, 01:51 AM	#14
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Whoa! That looks ridiculously good! Love all the turns towards Korean flavors as of late. Y'all be safe down there and keep the killer cooks coming! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)