Denver Lamb Ribs

bgebrent

Been wanting to try these since @smokingal posted some and turned me onto a source.  This was my first swing with these.  I made a paste (Chris Lilly's) out of oregano, thyme, rosemary, salt, pepper, paprika, garlic powder, ginger, soy sauce and olive oil.  Rubbed the ribs in this and smoked em for 3 1/2 hours at 250 with a chunk of apple wood.  Then I sauced one of them and kept them on another 20 minutes.









The substantial fat fat cap keeps these nice and juicy.  I preferred the sauced rack but for me, as much as I love lamb, these were just ok.  I’ll keep experimenting with these. Cheers.

smokingal

@bgebrent The ribs look awesome!  I've certainly had my share of lamb ribs that I found to be "just ok" and I've preferred sauced lamb ribs over the standard dry rub from previous cooks.  I'm contemplating doing a long standing dry rub brine and/or an injection to see how that might help to infuse more flavor and promote tenderness.

caliking

Those look pretty damn good from here!! Much meatier than the ones I’ve found recently.

I seasoned mine with a dry rub of gochugaru, coriander, cumin, and kosher salt. Found that they were too rich to eat as ribs, but were excellent as a sort of condiment meat - ramen, pizza, breakfast tacos, etc. 

jabam

Those look damn fine. What IT did you cook them to. 

lousubcap

@bgebrent - I realize it is Sat night, UK lost but Purdue won (so I figure a house-hold draw with you on the lucky end    ).  All that aside, could you either post or PM me the lamb rib source once you surface??

I am with you in the lamb camp and am looking to give these a run.

In advance- Thanks-

And that round ball game Tues is gonna be quite a show.

Cheers-

Cap

bgebrent

jabam said:

Those look damn fine. What IT did you cook them to. 

I actually cooked by time.  One rack was at 186 and the other at 196.  Both were juicy.  Thanks.

bgebrent

lousubcap said:

@bgebrent - I realize it is Sat night, UK lost but Purdue won (so I figure a house-hold draw with you on the lucky end    ).  All that aside, could you either post or PM me the lamb rib source once you surface??

I am with you in the lamb camp and am looking to give these a run.

In advance- Thanks-

And that round ball game Tues is gonna be quite a show.

Cheers-

Cap

Frank, PM to follow.  UK-GA turned out as expected.  I’m ok with it.  Purdue with another great win!  Waiting on the AL-LSU game.  Especially waiting on Tuesday,!!

 Thanks Cap.

tarheelmatt

But you're not in Denver?

lousubcap

@bgebrent came thru in fine fashion-I will not post in the "what are you buying now" thread as I just took care of that.  Looking forward to giving these a go and will let all know.

NPHuskerFL

Well your "OK" looks Damn good from my seat.

bgebrent

NPHuskerFL said:

Well your "OK" looks Damn good from my seat.

Thanks Blake!

DoubleEgger

Nice work brother. 

bgebrent

DoubleEgger said:

Nice work brother. 

Thanks for the assist.  They have more meat than was readily apparent.  A work in progress.

DoubleEgger

bgebrent said:

DoubleEgger said:

Nice work brother. 

Thanks for the assist.  They have more meat than was readily apparent.  A work in progress.

I noticed that. Let me know when you nail it and we’ll come over for dinner 

SciAggie

Those look delicious. 

Dobie

Never had that but wish I did. Looks killer from here. 

Photo Egg

They look amazing!
I love lamb pops but it trim the fat tight. I don’t like lamb fat. I know it’s an acquired taste but I just can’t make it work.
Not sure I could handle ribs.

bgebrent

Photo Egg said:

They look amazing!
I love lamb pops but it trim the fat tight. I don’t like lamb fat. I know it’s an acquired taste but I just can’t make it work.
Not sure I could handle ribs.

The fat cap was too much and I pulled it off.  It did however keep the ribs moist after a 4 hour L & S.  Next go round I’m gonna trim the fat cap and see what I get.  Thanks.

Photo Egg

bgebrent said:

Photo Egg said:

They look amazing!
I love lamb pops but it trim the fat tight. I don’t like lamb fat. I know it’s an acquired taste but I just can’t make it work.
Not sure I could handle ribs.

The fat cap was too much and I pulled it off.  It did however keep the ribs moist after a 4 hour L & S.  Next go round I’m gonna trim the fat cap and see what I get.  Thanks.

Please ping me when you do

caliking

bgebrent said:

Photo Egg said:

They look amazing!
I love lamb pops but it trim the fat tight. I don’t like lamb fat. I know it’s an acquired taste but I just can’t make it work.
Not sure I could handle ribs.

The fat cap was too much and I pulled it off.  It did however keep the ribs moist after a 4 hour L & S.  Next go round I’m gonna trim the fat cap and see what I get.  Thanks.

I trimmed most of the fat cap off, and they still turned out tender and moist. Rendered the trimmings down and add to rice, veg, etc. for a little oomph. 

SGH

@bgebrent
Looks like a winner to me brother. Awesome job

blind99

Your standards are just too high. Those look fantastic! We rarely see lamb ribs here but sometimes get some unusual lava lake stuff that’s really good.  Where’s you find those?

bgebrent

blind99 said:

Your standards are just too high. Those look fantastic! We rarely see lamb ribs here but sometimes get some unusual lava lake stuff that’s really good.  Where’s you find those?

PM sent brother.  Thanks!

Stormbringer

What @NPHuskerFL said ...  

bgebrent

Stormbringer said:

What @NPHuskerFL said ...  

Thank you sir!  I must however caution you about quoting Blake lest you find yourself shirtless in a cooking post .  On the forum.

YukonRon

I tried doing these once before, and I did trim the fat way down, about 75%. 5 hours at 225F, but I wrapped them with a mixture of white wine, cider, and butter for two hours.
Not the greatest lamb dish I ever made, but for our son, He really enjoyed them.
There is a butcher shop, not too far from home, that I source them from occasionally, when they have them.
Yours looked much better than mine ever do. What ever we do not finish, we pull for gyros

lousubcap

As mentioned above-today I gave the lamb ribs a go.  No surgeon here but I gave a good trimming to the cap (thanks @bgebrent).  Even with that they had a whole lot of fat, and not just with the cap.  They arrived two to a pack so I went with a rosemary, thyme and garlic paste (olive oil binder-same as I use on the racks) and sauced one for the final 15 minutes.  The lamb flavor was great but definitely a work in progress to mitigate the fat content.  I went with a low-octane sauce and did not think it added anything.  I will change up the sauce next time.  Couple of pics:

Even fired up the diamond plate:

If you really like lamb I would give these a go but not if you are ambivalent.

Thanks for lookin'.

Sea2Ski

@lousubcap, try red eye express from Dizzy Pig. No affiliation at all, but as a fellow lover of lamb I will give full credit where credit is due, and they nailed that one to go with lamb. Just something to consider. 

bgebrent

lousubcap said:

As mentioned above-today I gave the lamb ribs a go.  No surgeon here but I gave a good trimming to the cap (thanks @bgebrent).  Even with that they had a whole lot of fat, and not just with the cap.  They arrived two to a pack so I went with a rosemary, thyme and garlic paste (olive oil binder-same as I use on the racks) and sauced one for the final 15 minutes.  The lamb flavor was great but definitely a work in progress to mitigate the fat content.  I went with a low-octane sauce and did not think it added anything.  I will change up the sauce next time.  Couple of pics:

Even fired up the diamond plate:

If you really like lamb I would give these a go but not if you are ambivalent.

Thanks for lookin'.

Thanks for the post Cap!  I find myself aligned with you thus far.  I’ve got a few more attempts ahead.  
They look really good.