Lamb Ribs
Posted: Sun Aug 11, 2013 3:09 pm
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.
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.