Lamb ribs

smoken yankee · Posted: Feb 18 2010 Post subject: Lamb ribs

Has anyone ever smoked lamb ribs before and used a rub ( something that won't take the flavor away from the lamb) and what temp would you smoke them at, would it be low and slow (225*/250*) or would you seer them first?
The wood I would use is apple or cherry or another fruit wood, I wouldn't use hickory to strong.
What do y'all think. Larry
_________________
Fish, Eat, Sleep & Repeat

CrazyChef · Posted: Feb 18 2010 Post subject:

I smoked a rack of lamp a few weeks ago, and all I used was S&P and granulated garlic (no rosemary), and they came out great!
_________________
"The difference between stupidity and genius is that genius has its limits" - Albert Einstein

ClayBBQ · Posted: Feb 19 2010 Post subject: Onion Injection

I have injected onion juice into lamb which makes it more tender. This is from Stephen Raichlen. Just use a food processor and an onion and puree it and then just use the juice to inject the lamb. Really good without a lot of flavor change!

JAllen · Posted: May 11 2011 Post subject:

I use my texas sprinkle rub for beef which includes cumin. Temp at 230-275 (depending on what else is in the smoker, and let 'em rip.

Try to cut off as much of the unneeded fat as possible as they tend to have a ton of it.

I've had success at both ends of the above temp scale, but prefer 275.
_________________
Reverse flow Sterno can
Upright Zippo (modified)
200w horizontal GE bulb
blowtorch
Paul Mitchell hair dryer (swiped)
unashamed foam user