If you’re looking to take your BBQ game to the next level, smoked lamb ribs are a must-try. This delicious recipe is perfect for any special occasion or gathering with friends and family. The smoky flavor and tender meat will have everyone coming back for seconds.
While smoking lamb ribs may seem intimidating, it’s actually a relatively simple rib rack to handle. With the right equipment and a little bit of patience, you can create a mouth-watering dish that will be the talk of the party. You’ll need a pellet smoker, BBQ tongs, a sharp knife, and a meat thermometer.
The preparation is easy, but smoking requires some time and attention. With a little bit of effort and patience, you’ll be able to serve up some of the most delicious and flavorful ribs you’ve ever tasted. Get ready to impress your guests with this show-stopping dish that’s sure to leave a lasting impression.
Lamb Ribs Compared To Other Lamb Cuts
Smoked lamb ribs are a delicious and relatively uncommon cut of meat that is perfect for smoking on a pellet grill. They are cut from the rib section, which is located at the lower part of the animal’s chest. This cut is known for its rich flavor and tender meat, which is perfect for smoking low and slow on a pellet grill.
Compared to other cuts of lamb, such as leg or shoulder, lamb ribs are relatively small and contain less meat. However, what they lack in size, they make up for in flavor. Lamb ribs are also much fattier than other cuts, which is what makes them so tender and juicy when smoked correctly.
To best prepare smoked lamb ribs, it’s important to trim any excess fat and silver skin before seasoning and smoking. This will help the meat cook more evenly and prevent any unwanted chewiness. A medium doneness of 140°F is recommended, as this will help retain the juicy tenderness of the meat.
Overview: Smoked Lamb Ribs
This recipe is a great way to take your backyard BBQ game to the next level and impress your friends and family with a unique and delicious meal. With just a few simple ingredients and some patience, you can create mouth-watering, juicy, and flavorful lamb ribs that will have everyone asking for seconds
- Preheat your pellet smoker to 250°F with hickory or apple wood pellets.
- Rub the lamb ribs with a homemade seasoning mix of salt, pepper, garlic powder, onion powder, paprika, dried basil, and dried thyme.
- Smoke lamb ribs until the internal temperature reaches 140°F for medium doneness.
- Let the lamb ribs rest for 10 minutes before slicing against the grain.
How To Make Smoked Lamb Ribs
Step 1: Preheat Pellet Smoker
Preheating the smoker is an essential step in any smoking recipe. You want to make sure your smoker is heated to the desired temperature before adding the lamb ribs. The ideal temperature for smoking lamb ribs is 250°F, and hickory or apple wood pellets are great for adding a smoky flavor to the meat.
If you don’t have a pellet smoker, you can use any other type of smoker or charcoal grill, as long as the ribs can still be slow-smoked.
Step 2: Prepare Ribs
To get the most flavor out of your smoked lamb ribs, it’s important to trim any excess fat and silver skin. You can ask your local butcher to do this for you, or you can do it at home with a sharp knife.
You’ll also need to remove the membrane to allow for great smoke penetration. Use a butter knife to remove the membrane by inserting the tip at the ends of the bones, just under the membrane to peel it away. Use a paper towel to pinch and pull away if you can’t get a good grip.
Drizzle some olive oil on the lamb ribs once you’re done trimming to help the seasoning stick to the meat.
Step 3: Prepare Dry Rub
Creating a seasoning rub is crucial in smoking any type of meat. The mix of kosher salt, black pepper, garlic powder, onion powder, paprika, dried basil, and dried thyme creates a delicious blend of flavors that will complement the lamb ribs perfectly. You can adjust the amount of each ingredient based on your personal taste preferences.
Next, rub the seasoning all over the lamb ribs. Make sure to coat the entire surface with a healthy layer of rub, evenly, so that the seasoning is distributed evenly throughout the meat.
Step 4: Place Lamb Rack In Smoker
When your smoker has reached the desired temperature, it’s time to add the lamb ribs. Place them directly onto the smoker grates and close the lid for 30-60 minutes of indirect cooking. Make sure not to overcrowd the smoker, as this can affect the cooking time and temperature.
Step 5: Check Temperature Frequently
Close the lid of the smoker and let the lamb ribs smoke for the first 30 minutes uninterrupted. This will allow the seasoning to infuse into the meat and develop a delicious smoky flavor. After 30 minutes, start checking the internal temperature every 10 minutes using a good-quality meat thermometer.
This is crucial in determining whether it’s cooked to the desired level of doneness. For medium lamb ribs, you want an internal temperature of 140°F. Use a meat thermometer to check the temperature at the thickest part of the meat.
Step 6: Remove From Smoker & Rest
When the lamb ribs have reached the desired internal temperature, remove them from the smoker and let them rest for 10 minutes before slicing. This is an important step as it allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product. Here, Someone likes to wrap the ribs with aluminum foil but we have followed our own process.
If you slice the meat right away, all the juices will run out, and you’ll end up with dry and tough lamb ribs.
Step 7: Slice & Serve
When you’re ready to slice your smoked lamb ribs, be sure to cut against the grain. This will help ensure that the meat is tender and easy to chew. If you’re not sure which way the grain runs, look for the lines of muscle fibers running through the meat and slice perpendicular to them.
Serve with grilled vegetables, roasted potatoes, coleslaw, or a simple salad. Consider the flavors in your smoked lamb ribs and choose sides that complement them well.
Tips For Smoking Lamb Ribs
Whether you’re a beginner or a seasoned pitmaster, these tips will help you create the perfect smoked lamb ribs on your pellet smoker.
Monitor The Temperature
It’s important to keep an eye on the temperature of your smoker and the internal temperature of the lamb ribs. Make sure to use a meat thermometer to accurately monitor the temperature of the meat. Aim for 140°F for medium doneness, and adjust the cooking time accordingly.
Let The Meat Rest
After you remove the lamb ribs from the smoker, let them rest for at least 10 minutes before slicing them. This allows the juices to redistribute throughout the succulent meat and results in a more tender and juicy final product.
Season Generously
The seasoning rub is an important step in this recipe and adds flavor to the lamb ribs. Make sure to rub the seasoning all over the ribs and coat the entire surface evenly. Don’t be afraid to season generously, as some of the seasonings will fall off during the cooking process.
Best Beer To Pair With Smoked Lamb Ribs
When it comes to pairing beer with BBQ, it’s all about finding the right balance of flavors. The bold, smoky flavors of smoked lamb ribs need a beer that can stand up to the strong flavors without overpowering them. With that in mind, here are the top three types of beer that pair well with this recipe:
India Pale Ale (IPA)
The bitterness and hoppy flavors of an IPA cut through the richness of the lamb and complement the smoky flavors. Look for a West Coast-style IPA that has a citrusy, piney flavor profile.
Brown Ale
Brown ales have a malty, caramel flavor that pairs well with the sweet and savory flavors of the lamb. The nutty and toasty notes in the beer balance the smokiness of the lamb.
Belgian Dubbel
A Belgian Dubbel has a complex flavor profile that includes notes of dark fruit, caramel, and spice. The sweetness and fruity flavors in the beer complement the richness of the lamb, while the spicy notes add a subtle kick that enhances the flavors of the meat.
Related Recipes
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- Lamb Seasoning Recipe
- Smoked Lamb Ribs Recipe
- Smoked Lamb Shank Recipe
Smoked Lamb Ribs
Equipment
- Smoker Pellets
Ingredients
- 1 rack of lamb ribs
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- bbq sauce (optional)
Instructions
- Preheat your pellet smoker to 250°F using hickory or apple wood pellets
- Trim any excess fat and silver skin from rack of lamb and remove membrane. Drizzle with olive oil once trimmed.
- Mix kosher salt, black pepper, garlic powder, onion powder, paprika, dried basil and dried thyme in a small bowl to create a rub.
- Rub the seasoning all over the lamb ribs, making sure to coat the entire surface evenly.
- Place the lamb ribs directly onto the smoker grates and smoke for 30-60 minutes, checking the internal temperature frequently.
- Once the lamb ribs have reached an internal temperature of 140°F (medium), remove ribs from smoker
- Let the lamb rack rest for 10 minutes before slicing. Serve your smoked rack of lamb ribs with your favorite BBQ sides and enjoy!
Smoked Lamb Ribs FAQs
What is the best temperature to smoke lamb ribs on a pellet smoker?
The best temperature to smoke lamb ribs on a pellet smoker is 250°F. This temperature will ensure that the lamb ribs are cooked through without overcooking or drying out.
How long does it take to smoke lamb ribs on a pellet smoker?
It takes about an hour to smoke lamb ribs on a pellet smoker at 250°F, but it’s important to check the internal temperature of the meat frequently to ensure it has reached an internal temperature of 140°F.
What type of wood pellets should I use for smoking lamb?
The best wood pellets to use for smoking lamb are hickory or apple wood pellets. These types of wood will impart a smoky and sweet flavor to the meat.
What is the best way to prepare lamb ribs before smoking them?
The best way to prepare lamb ribs before smoking them is to trim any excess fat and silver skin, and then drizzle them with olive oil. Next, season the lamb ribs with a rub made from kosher salt, black pepper, garlic powder, onion powder, paprika, dried basil, barbecue sauce (optional) and dried thyme.
How do I know when the lamb ribs are done?
You can check the internal temperature of the lamb ribs with a meat thermometer. You are aiming for a medium doneness of 140°F. This can take anywhere from 30-60 minutes depending on the size of your lamb ribs.
Should I let the lamb ribs rest after smoking them?
Yes, it’s important to let the lamb ribs rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
What sides should I serve with smoked lamb ribs?
Smoked lamb ribs pair well with a variety of BBQ sides, such as coleslaw, potato salad, baked beans, or grilled vegetables.
Can I use a different type of smoker instead of a pellet smoker?
Yes, you can use a different type of smoker instead of a pellet smoker, but the cooking time and temperature may need to be adjusted. Electric, gas, or charcoal smokers can be used as a substitute for a pellet smoker.
Can I use a different type of meat instead of lamb ribs for this recipe?
Yes, you can use a different type of meat instead of lamb ribs for this recipe, but the cooking time and temperature may need to be adjusted. Smoked beef ribs or pork ribs can be used as a substitute for lamb ribs.