Learn how to prepare and smoke delicious lamb ribs that are tender and packed with sweet, smoky flavor. An easy barbecue recipe using lamb ribs for finger-licking, fall-off-the-bone results that will leave you wondering why it took you so long to try this cut!
Fall-off-the-bone tender and infused with sweet, smoky flavor, these smoked lamb ribs are an absolute treat. These ribs are easy to make and a real treat, especially if you’re brave enough to try smoking lamb.
Ingredients
For the lamb ribs
- ▢ 3 lbs Lamb spare ribs
- ▢ 1 tbsp Oil any neutral cooking oil will work. We like avocado oil.
- ▢ 1/2 tsp Kosher Salt
- ▢ 1 tsp Dried Thyme
- ▢ 1/2 tsp Dried Oregano
- ▢ 1/2 tsp Garlic powder
- ▢ 1 tsp Berbere spice blend an earthy, rich Ethiopian spice blend, but your favorite BBQ dry rub will work, too.
- ▢ 1/2 cup Barbecue Sauce we used Vindulge’s Red Wine BBQ Sauce for this because it has a robust wine flavor, clean ingredients, and paired amazingly with the meaty lamb ribs.
For Garnish
- ▢ Salt and pepper
- ▢ Minced parsley
Instructions
Prep the ribs
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Remove the ribs from the package and pat dry.3 lbs Lamb spare ribs
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Flip the ribs over, meat side down and carefully remove the silver skin from along the back of the ribs by sliding a butter knife under the membrane and gently pulling back to peel it off.
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Rub the ribs with the oil.1 tbsp Oil
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Combine the salt and spices in a small bowl.1/2 tsp Kosher Salt, 1 tsp Dried Thyme, 1/2 tsp Dried Oregano, 1/2 tsp Garlic powder, 1 tsp Berbere spice blend
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Liberally coat the lamb ribs on all sides with the spice blend.
Prep the smoker
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Prep your pellet smoker for 275 degrees F.
Smoke the ribs
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When the grill has preheated, place the ribs on the grill grates, bone side down, and close the lid. Smoke for about an hour to an hour and half, when the meat starts pulling back from the bones and the internal temperature is 160 degrees F.
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With grilling tongs, carefully remove the ribs from the grill and place on a sheet of heavy-duty foil.
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Wrap the ribs tightly in foil and place them back on the grill for about another hour, when the meat is incredibly tender, about 190-195 degrees F.
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Carefully take the ribs off the hot grill and increase the temperature to sear, around 400 – 450 degrees F.
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Unwrap the ribs from the foil, using caution, as the steam will be hot.
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Baste them with the barbecue sauce and return the ribs to the grill to set the sauce, about 15 minutes longer.1/2 cup Barbecue Sauce
Serve
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Transfer the rack of ribs to a clean cutting board and let rest for 5 minutes before slicing into individual ribs between the bones and serving hot.
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Season with a sprinkle of salt, pepper and minced parsley for garnish.Salt and pepper, Minced parsley
Nutrition
Serving: 1g | Calories: 680kcal | Carbohydrates: 10g | Protein: 24g | Fat: 59g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 558mg | Potassium: 376mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 65IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 3mg