B
BrooklynQ
Guest
Anybody have experience with Lamb Ribs? My butcher was pushing them yesterday. I've done pork and beef, but never lamb.
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chad
somebody shut me the fark up.
:twisted: What to do with lamb ribs? :twisted:
R
racer_81
Guest
Pay no attention to Chad. Methinks he had some sort of Clarice/Hannibal Lecter
experience earlier in life.
Lamb (mutton) is good eats. I believe someone here did a smoke with
lamb ribs. Maybe it was BBQCHEF33. I forget. They'll chime in
soon enough.
experience earlier in life.
Lamb (mutton) is good eats. I believe someone here did a smoke with
lamb ribs. Maybe it was BBQCHEF33. I forget. They'll chime in
soon enough.
Mark
somebody shut me the fark up.
How did they look; big and meaty? I would think a problem is lamb ribs are relatively small and thin to begin with. And if so, probably not worth the hassel for most folks.
B
BrooklynQ
Guest
Didn't look at them, but the butcher knows about my love of BBQ and suggested I try them. Last time I did lamb in the smoker, it took a month to get the smell out. I wasn't going to try lamb again unless someone told me that lamb ribs where really really great BBQ.
Search the forum for "french Rack". I do them all the time, at least once a week. I have converted many a lamb hater with these things. Heres what ya do.
bottle of Wishbone italian dressing
6-8 garlic cloves
a fistfull of fresh rosemary
tblespoon oregano
half cup lemon juice.
use and boat motor(Immersion blender) to blend everything together.
marinade for about an hour to 3 hours .. no more.
smoke at 250 for about 2 hours. I put the marinade in a foil pan and put that in the smoker to heat it and use it to mop the ribs while they cook. Take them off at internal 135-140 degreees.
but them on a rack over the hot coals in the fire bocx for a minute or 2 to sear/grill the outside,, bringin internal to 150 -155.
let them rest about 10 minutes and then chow down.
bottle of Wishbone italian dressing
6-8 garlic cloves
a fistfull of fresh rosemary
tblespoon oregano
half cup lemon juice.
use and boat motor(Immersion blender) to blend everything together.
marinade for about an hour to 3 hours .. no more.
smoke at 250 for about 2 hours. I put the marinade in a foil pan and put that in the smoker to heat it and use it to mop the ribs while they cook. Take them off at internal 135-140 degreees.
but them on a rack over the hot coals in the fire bocx for a minute or 2 to sear/grill the outside,, bringin internal to 150 -155.
let them rest about 10 minutes and then chow down.
B
BrooklynQ
Guest
Don't get me wrong. I love leg of lamb. And I love shish-kabob from the greek and turkish restaurants. But when I did a leg of lamb on the smoker, the result didn't seem to be worth the effort.
I assume lamb ribs would be just like pork baby backs - only smaller.
I assume lamb ribs would be just like pork baby backs - only smaller.
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French Rack is the D cup on my stylist Monique
willkat98 said:
Bill has a stylist, na,na,na,na,nah.
B
BrooklynQ
Guest
parrothead said:
He's such a girlie man :lol:
