Fall-off-the-bone tender and infused with sweet, smoky flavor, these smoked lamb ribs are an absolute treat. These ribs are easy to make and a real treat, especially if you\u2019re brave enough to try smoking lamb.<\/p>\n
Lamb ribs are an underrated cut that\u2019s packed with meaty rich flavor similar to smoked beef ribs<\/strong> but with a slightly unique taste that lamb recipes<\/strong> are known for. Low and slow smoking is the perfect cooking method to make the most of the lamb ribs, as the low, slow heat tenderizes the meat while imparting that irresistible barbecue flavor that we all love. The end result is juicy, smokey, and incredibly flavorful ribs that will impress any barbecue enthusiast.<\/p>\n Lamb spare ribs, sometimes also called lamb riblets, are cut from further down the rib cage or belly of the animal. They are not the same as a lamb rack, which tends to be leaner and perfect for a grilled rack of lamb<\/strong> or quick lamb chops<\/strong>, which are ideal for hot and fast cooking.<\/p>\n Because of the connective tissue and fat, similar to pork ribs, lamb ribs are ideal for slow-cooking methods like roasting in the oven <\/strong>or grilling<\/strong> with patience. But for the ultimate barbecue flavor, smoked lamb ribs basted in barbecue sauce may be the type of rib<\/strong> we didn\u2019t know we were looking for.<\/p>\n You\u2019re probably not going to spot this cut of meat at your grocery store. Try special ordering them from your local butcher or checking out our favorite places to buy meat online<\/strong>. The lamb ribs shown in this recipe were from Porter Road Butcher<\/strong>.<\/p>\n We need to give a quick shout-out to our friends at Vindulge<\/strong> for the barbecue sauce we paired with this recipe. Your favorite barbecue sauce will work, but we think seeking out their red wine bbq sauce is worth the hunt for a perfect compliment to these ribs.<\/p>\n Start by removing the lamb ribs from their package and patting them dry with paper towels. Flip the ribs over, meat side down, and using a butter knife, carefully remove the thin silverskin running along the back of the ribs. Do this by sliding the knife under the membrane and lifting up gently. Once it starts to release, use a paper towel for a good grip and gently peel it off.<\/p>\n Then rub the ribs with the oil. Mix the salt, thyme, oregano, garlic powder, and Berbere spice blend in a small bowl. Liberally rub the lamb ribs on all sides with the spice rub. Let them sit at room temperature while you prep the grill.<\/p>\n Prep your pellet smoker for 275 degrees F. Check that the hopper is filled. We use Jack Daniel\u2019s Charcoal pellets when smoking on our pellet grill for a more robust grilled flavor. We\u2019re going to use a version of 3-2-1 method<\/strong> for this cook.<\/p>\n When the grill has preheated, place the ribs on the grill grates, bone side down, and close the lid. Let the ribs smoke for about an hour to an hour and half, when the meat starts pulling back from the bones and the internal temperature is 160 degrees F. Then carefully remove the ribs from the grill and place on a sheet of heavy-duty foil.<\/p>\n Wrap the ribs tightly in foil and place them back on the grill for about another hour, when the meat is incredibly tender, about 190 degrees F.<\/p>\n Carefully take the ribs off the hot grill and increase the temperature to sear, around 400 \u2013 450 degrees F. Unwrap the ribs from the aluminum foil, using caution, as the steam will be hot. Then baste them with the barbecue sauce and return the ribs to the grill to set the sauce.<\/p>\n Transfer the rack of ribs to a clean cutting board and let rest for 5 minutes before slicing into individual ribs between the bones and serving hot.<\/p>\n Because of the fat content in this red meat, lamb can hold up to big smoke flavors. We love pairing lamb with oak, hickory, mesquite, or apple smoking wood<\/strong>.<\/p>\n Pair this savory lamb ribs recipe with your favorite BBQ side dishes. Try a carrot salad, tangy coleslaw, smoked baked beans<\/strong>, grilled corn salad<\/strong>, or garlic parmesan french fries<\/strong>.<\/p>","protected":false},"excerpt":{"rendered":" Fall-off-the-bone tender and infused with sweet, smoky flavor, these smoked lamb ribs are an absolute treat. These ribs are easy to make and a real treat, especially if you\u2019re brave enough to try smoking lamb. Lamb ribs are an underrated cut that\u2019s packed with meaty rich flavor similar to smoked beef ribs but with a […]<\/p>\n","protected":false},"author":3,"featured_media":7696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7695"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7695\/revisions"}],"predecessor-version":[{"id":8848,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7695\/revisions\/8848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7696"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}The Cut: Are Lamb Ribs the same as a rack of Lamb?<\/h2>\n
Ingredients<\/h2>\n
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How to make Smoked lamb Ribs<\/h2>\n
What\u2019s the best wood for Smoking Lamb?<\/h2>\n
What to serve with Lamb Ribs<\/h2>\n