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Smoked Lamb Ribs Recipe


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Ingredients

  • 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

Instructions

  1. Prepare Drum smoker or other grill/smoker for indirect cooking at 250-275⁰ using 2 chunks of cherry wood for light smoke.
  2. 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.
  3. 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.
  4. Place ribs meat side up on bbq smoker.
  5. Cook for 45 minutes and flip ribs meat side down. Continue smoking for another 45 minutes; then flip back to meat side up.
  6. 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.
  7. 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.
  8. Remove ribs from aluminum foil and brush glaze over meat side. Return ribs to smoker for 15 minutes.
  9. Cut into single bone portions and serve with additional glaze for dipping.
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