Got a rack of lamb ribs at Big Boy Meats. They call them "Denver ribs," as they are from the breast area, not the loin like "rack of lamb." And, you don't cook it the same way (i.e., roast at med-high temps to medium-rare). These are cooked just like you would pork ribs - low & slow to a medium-well.
Did the cook on Friday for some buddies from Chicago in town for a charity golf outing on Saturday. Overnight marinade rub from Penzey's lamb seasoning, olive oil and roasted garlic paste. On the smoker @ 275F, for about 3 1/2 hours, with hickory and cherry wood.
Killer! is all I can say. Here's some pics of the cook.
Lamb Ribs
Lamb Ribs
- Attachments
-
- Denver lamb ribs - rubbed (sm).jpg
- Just out of the fridge after marinating overnight.
- (928.12 KiB) Downloaded 1376 times
-
- Denver lamb ribs - beginning (sm).jpg
- At the beginning of the cook.
- (631.81 KiB) Downloaded 1380 times
-
- Denver lamb ribs & ABTs (sm).jpg
- Near the finish line, with a batch of ABTs for the appetizer.
- (995.96 KiB) Downloaded 1381 times
A Mighty Wind's A Brewing
“Life is short - break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile” ― Mae West
“Life is short - break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile” ― Mae West