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Lamb ribs

 
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smoken yankee



Joined: 07 May 2009
Posts: 17
Location: Somewhere in Maryland

PostPosted: Thu Feb 18 10 12:26 am    Post subject: Lamb ribs Reply with quote

Has anyone ever smoked lamb ribs before and used a rub ( something that won't take the flavor away from the lamb) and what temp would you smoke them at, would it be low and slow (225*/250*) or would you seer them first?
The wood I would use is apple or cherry or another fruit wood, I wouldn't use hickory to strong.
What do y'all think. Larry
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CrazyChef
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Joined: 12 Jul 2007
Posts: 1744
Location: Worcester, MA

PostPosted: Thu Feb 18 10 7:47 am    Post subject: Reply with quote

I smoked a rack of lamp a few weeks ago, and all I used was S&P and granulated garlic (no rosemary), and they came out great!
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ClayBBQ
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Joined: 05 Dec 2006
Posts: 459
Location: Wixom, Michigan

PostPosted: Fri Feb 19 10 7:32 am    Post subject: Onion Injection Reply with quote

I have injected onion juice into lamb which makes it more tender. This is from Stephen Raichlen. Just use a food processor and an onion and puree it and then just use the juice to inject the lamb. Really good without a lot of flavor change!
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JAllen
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Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek

PostPosted: Wed May 11 11 7:58 pm    Post subject: Reply with quote

I use my texas sprinkle rub for beef which includes cumin. Temp at 230-275 (depending on what else is in the smoker, and let 'em rip.

Try to cut off as much of the unneeded fat as possible as they tend to have a ton of it.

I've had success at both ends of the above temp scale, but prefer 275.
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