Quote:
Originally Posted by pektel
Also bought a smaller rack of lamb ribs. Not sure howto cook those.
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Cooking temps and procedure is not really much different than how you cook pork ribs, cook time can be a bit longer. Don't expect them to get as tender as BBRs either, so look for a bit of pull-back from the ends and a good tear when you test them.
Garlic, ginger, rosemary, soy sauce and sherry make good additions to marinades or wet (paste/slather) rubs.
Depending what you use for smoke wood on your pork ribs, you might want to use different smoke woods for the lamb. Personally, I didn't care much for a heavy hickory combo with lamb. Oak, cherry work well IMO and plum rocks.
Search this thread for lamb and you can find some commentary and preparations from a few people to use as jump points from ideas.
Oh, and pulling the membrane off the back of lamb ribs is very difficult. Where on pork ribs it takes a minute, it took me 10 minutes, maybe longer, fighting with it and having it come off in pieces before I gave up and just left it in place on the 1/2 or 2/3 of them that I didn't get to. Then when I went to cook the ribs, all the meat from where I had pulled the membrane off shrunk and curled up at one end. Visually very unattractive. "Here's your smoked bone and wad o chewy greasy lamb meat. Bon apetit cromag." Never tried to remove the membrane from lamb again.