lamb ribs smoked and served with a refined sugar-free BBQ sauce
The distinct flavour of lamb is ever present in lamb ribs. It comes through strongly and with the mix of a little fat and with a light brush of sauce lamb ribs are awesome. Pork ribs have a bigger reputation in barbecue circles however when you consider pork ribs are typically served with a solid slather of sauce to enhance their relatively mild flavour, lamb ribs deserve more credit.
Lamb ribs, like pork ribs, are thin and the meat is very close to bone so there’s no point trying to use your trusty digital thermometer to get a reading. You have to rely on feel. When the meat probes with little to no resistance (you can use your thermometer probe for this process) the ribs are done. Wrap them and allow to rest for half an hour.
- 2 slabs of lamb ribs
- salt and pepper or your favourite seasoning
- refined sugar-free BBQ sauce
- Fire up your smoker to 275f/135c
- While it’s heating up, remove most of the fat cap leaving about 4mm of fat on the ribs*
- Add one half-fist sized chunk of fruitwood to the coals (I used apple) and add the ribs.
- Cook until the ribs probe with no resistance. These ones took 2 hours, 30 minutes.
- Slice the ribs, brush with the BBQ sauce and enjoy!
*The issue of whether to remove the fat cap or indeed how much of it to leave on is an interesting one. Like most things barbecue, and cooking in general for that matter, there is no hard and fast rule. Even when it comes to a particular type of meat, take beef for example, some cuts cook better with or without it. It’s widely accepted that brisket should have a layer of fat 1/4 inch (6mm) to 1/8 inch (3mm) left on whilst many people recommend removing all the fat off beef ribs when the ribs are well marbled.
Meathead Goldwyn discusses the issue here and also busts the myth that melting fat penetrates the meat increasing its flavour.