Smoked Lamb RibsSmoked Lamb Ribs have a unique flavor that’s great prepared on the smoker. When paired with an Apricot BBQ Glaze, you get a rack of ribs that’s delicious and makes some fantastic BBQ. I fired up my Gateway Drum up for this smoked lamb ribs recipe and using Cherry wood to add just the right amount of light, sweet smoke. I’m starting with a couple racks of American raised lamb ribs. Take them out of the package and inspect the back side for membrane. The easiest way to remove it is with a piece of paper towel. Pry up an edge and pull it off just like pork ribs. You’ll notice the meat side has a layer of fat. Leave this fat on because it will render down and give the ribs a rich flavor. I use a knife to make score lines across the fat to aid in this process, also it allows the seasonings to get down into the meat. For the seasoning process I first coat the outside with a little Dijon Mustard; then a good dusting of my Killer Hog’s The AP Rub mixed with added herbs (oregano, rosemary, & thyme). Lastly add a light coat of Killer Hogs The BBQ Rub for just a touch of sweetness and color. Lamb ribs cook just like any other ribs on the smoker. They need just a touch of smoke followed by time to tenderize. Any smoker/grill will do the job – just set it up for indirect heat and hold the temps steady. Run the pit at 250-275⁰ and add a couple chunks of Cherry Wood (www.grillewood.com) to the hot coals. Cherry pairs well with lamb, and has a mild smoke that doesn’t cover up the taste of the meat. Lamb ribs need about 2 hours in the smoke. Start them out meat side up and flip after 45 minutes so they cook even on both sides. Once they’ve reached the desired color and the fat has started to render; wrap them in a single layer of aluminum foil. This step tenderizes the ribs. After an hour in the wrap they’re ready to glaze. I’m using a sweet Apricot BBQ Glaze for these: combine a cup of Killer Hogs The BBQ Sauce with 2oz of Apricot Preserves and 2oz of apple juice. Heat this mixture over medium heat until smooth and brush on the meat side of the lamb ribs. Place them back on the pit for 15 minutes to set the glaze. At this point you’re ready to cut the ribs into 1 bone pieces and serve. The light fruit smoke and sweet Apricot glaze really brings out the rich flavor of lamb. Give them a try the next time you fire up your grill. Print
- 2 racks Lamb Ribs
- 2 TBS Dijon Mustard
- 2 TBS All Purpose Seasoning
- 2 TBS BBQ Dry Rub
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 8oz BBQ Sauce
- 2oz Apricot Preserves
- 2oz Apple Juice
- Prepare Drum smoker or other grill/smoker for indirect cooking at 250-275⁰ using 2 chunks of cherry wood for light smoke.
- Remove lamb ribs from packaging, use paper towel to remove layer of sinew from bone side of ribs, and score fat on top of ribs with sharp knife.
- Apply Dijon mustard to both sides of ribs. Combine All Purpose seasoning with oregano, rosemary, and thyme. Sprinkle mixture over both sides and lightly dust both sides with bbq rub.
- Place ribs meat side up on bbq smoker.
- Cook for 45 minutes and flip ribs meat side down. Continue smoking for another 45 minutes; then flip back to meat side up.
- After 2 hours total smoke time, wrap ribs in a single layer of aluminum foil and place back on cooking grate for 1 hour to tenderize.
- Combine bbq sauce, apricot preserves, and apple juice in a small pot over medium heat. Stir until slight simmer. Mixture should be smooth but not reach a boil.
- Remove ribs from aluminum foil and brush glaze over meat side. Return ribs to smoker for 15 minutes.
- Cut into single bone portions and serve with additional glaze for dipping.