Kalbi Lamb Ribs

smokingal

This was just something I prepped this week for a late night dinner.  I’ve been making my way
through some lackluster lamb ribs I received this summer.  They are some of the leanest lamb
cuts I’ve seen in some time and lamb this lean tends to be fairly tough.  I’ve not had much
success in making them tender thus far.  Since a kalbi marinade is rich in flavor with great
tenderizing qualities, I thought it would be a good choice for this effort.

 

 

I added extra garlic and ginger.

 

 

The ribs were left to soak up the marinade for 12 hours and then the marinade was thinned
out with lamb stock and left to marinate for another 12 hours.

 

 

The ribs got a light rub made of garlic, onion and pepper.  A shot of the lamb ribs two hours
into the cook.

 

 

When the lamb ribs were almost ready to be pulled, I started prepping a quick side dish.
Hot house tomatoes were stuffed with a mixture of garlic, spinach, onion, ricotta and parmesan cheese which was seasoned simply with salt and pepper and placed on the Egg.

 

 

The marinade definitely caramelized on the ribs.  I FTC’d them while waiting for the tomatoes
to finish.

 

 

Finished shot of the tomatoes.

 

 

Plate-up of the fatter slab of lamb ribs.

 

 

Plate-up of the leaner slab.

 

 

The tomatoes were perfect with a nice smoky flavor and a light, creamy, garlicky filling.  The
ribs, while just as rich with flavor, were still tough.  Perhaps not as tough as they might have
been without a tenderizing marinade, but not nearly as tender as to what I’ve grown accustomed.
I think I might put the remaining racks I have through the grinder for burger meat.  Partially good eats.

lousubcap

@smokingal those look a lot like the lamb ribs I got from Wellness meats.  If you are being texture challenged then what about us at the bottom of the skill/cook chain? 

I have to give the remaining a go in the near-term but not holding my breath. 

Regardless, great post and the tomatoes win the day.

nolaegghead

Thin, lean ribs would benefit from a braise or SV.  

I might even start them out in foil and then finish raised direct.  If they are tough, they could have benefited from more cooking.

I like your flavor profiles.

smokingal

@lousubcap I've seen the lamb ribs you received and they are perfect.  The ones I'm trying to clear out look like they came from a lamb that sensed it's slaughter date was near and it went on a hunger strike.  Trust me, you'll get the hang of them.

@nolaegghead I cooked these as per usual, 225F, checking for tenderness after 5 hours while removing them after close to 7 hours.  Using SV for the next batch might work.  I'll give it a go.

mEGG_My_Day

That plate looks amazing.  As always, thanks for posting.  I think your ‘partially good eats’ would be considered ‘awesome eats’ by most. 

bgebrent

Great effort there!  I’m gonna attempt a SV application as suggested by Carrie. My only concern there is fat rendering. We’ll see. Thanks for the great documentation and honest assessment. 

smokingal

bgebrent said:

Great effort there!  I’m gonna attempt a SV application as suggested by Carrie. My only concern there is fat rendering. We’ll see. Thanks for the great documentation and honest assessment. 

I don't think much fat will render from lamb rib slabs that are sufficiently fatty with a sizeable fat cap.  Trying to grill them in that state is bound to start a grease fire.  Perhaps a higher temp indirect cook would fare better after SV.