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Lamb ribs/belly cook

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BuffaloDave

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Got some local lamb. I used meatchurch honey hog rub but added coriander/cumin/paprika. Smoked over cherry 275 then harissa honey glazed- meltingly tender with a nice heat. I'll be doing this again!
 

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KevinJ said:
Looks fantastic Dave.
Click to expand...

Thanks! I have a larger one in the freezer (about 5 pounds) that I'm saving for when my new smoker comes in.... I would think with the amount of fat that it's practically impossible to overcook. Going to do that one similar with a pan of veggies underneath. I'm thinking beets.
 
Looks awesome. Is the Harissa Honey just those two ingredients or did you add anything else? Sounds delicious
 
WhitesideJC said:
Looks awesome. Is the Harissa Honey just those two ingredients or did you add anything else? Sounds delicious
Click to expand...

Thank you. I just heated up honey, swirled in the harissa, a little lemon juice and salt to taste. The harissa was homemade from a mixture of homegrown peppers from last year along with garlic, cumin, coriander, lemon juice-so it's already nicely seasoned. Really easy to make but I'm sure there are good store bought versions.
 
That looks unbelievable. I've only eaten lamb a couple of times and I definitely enjoyed it. It's just not a very common meat in my part of Texas.
 
That looks ridiculously good. I've been wanting to try lamb on a smoker but just have not gotten around to it. In particular I've been itching to try a square cut should roast since I've seen videos online. Supposedly you cook it just like a Boston butt and it 'll shred/pull just like one when done. Have you ever tried any other lamb cuts than ribs? If so how did they turn out?
 
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