Smoked Lamb Ribs Recipe

Practice makes perfect and this smoked lamb ribs recipe is a classic example because it's taken me many attempts to find something that works as good as this one does.

That said, don't expect "fall off the bone" with this recipe. Lamb has more texture to it and I'm not going to cook it for as long as I would a full rack of pork ribs. Expect something that you are going to sink your teeth into and be a bit animalistic. The flavor is still great though!

Lamb ribs are quite fatty so the the first job is to trim as much of the fat off as you can. Take your time over this because you'll be amazed as you trim off the pieces of fat, how much more you'll find.

It's a myth that it's the fat that keeps your meat from drying out. For sure some fat will render during the cookout but most of the fat that was there at the start will remain at the end and all it serves to do is put up a barrier between the meat and the BBQ smoke. Trim the fat with confidence.

The other challenge is to find a rub that will add the perfect amount of flavor and I think you'll find this herby rub is exactly what you need. The rub needs a couple of hours to work its magic, but then smoking never was a quick process, so plenty of time to chill out with a glass of wine.

Sorry about the poor picture for this recipe. I did a trial run with one rack, took no pictures and then found that my second rack was already broken up into smaller pieces.

I now have another rack in the freezer and when I do those I'll be sure to remember to take a piccie and replace this one!

Preparation Time:- 10 mins
Marinade Time:- 30 minutes
Cooking Time:- 2 hrs

Total Time:- 2 hrs 40 mins

Allergens:

None

Ingredients:-

1 rack of lamb ribs
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon dried mixed herbs
2 teaspoons freshly ground black pepper
A lug of olive oil

Method:-

Having trimmed the fat off the lamb ribs, mix up the salts, pepper and herbs in a small bowl. Brush the ribs with the olive oil and then sprinkle the herb salt mix on and put to one side for a minimum of 30 minutes.

Set your smoker up for indirect cooking (you don't need wood chips for this one) and warm up to approximately 225ºF or 110ºC and slow roast the ribs for a couple of hours.

When done, transfer your smoked lamb ribs to a board, take a knife and slice between the bones. Now get in with your fingers and use your teeth to rip that meat off the bone!