Rack of Lamb Ribs - Suggestions?

LFGEnergy · October 2009

Picked up a small rack of lamb ribs yesterday to play with on the egg today. Would like to smoke versus grill. Any suggestions would be appreciaed.

Thinking some EVOO, litle italian spice, maybe a little crushed bulb of the gods (Aka garlic). As I read my text, maybe I do want to grill instead of smoke.

Help :unsure: !

PS, have internal therm if I need to target a temp.

Thanks to all.

Dave in Keller, TX

BobS · October 2009

I like to grill but not at searing temps. I prefer about 350 - 400 on a raised grate.

I like SP, fresh thyme and a little garlic.

LFGEnergy · October 2009

BobS,

How long are you cooking them, and what kind of finish are you getting inside and out?

Thanks!

thirdeye · October 2009

I would vote for grilling, lamb loin ribs are pretty delicate. The prep is easy, pull the membrane, trim the fat (some of the stronger flavors of lamb live in the fat), then marinate or season with a rub and grill to 125° internal (higher if you don't like medium rare lamb). I prefer a raised set-up as I get more control.

Rascal · October 2009

My favorite method is to rub the racks generously with Country Dijon before I put them in a pan, standing upright with the bones inter-locked, honor-guard style. Some sliced mushrooms and white wine in the pan will, as P.D. would say, bring it "over-the-top"!~~

LFGEnergy · October 2009

Wow, I doubt my wife is going to share if I end up with the ribbys from your finished picture! Better plan on having pork ribs for dinner myself.

Thanks!

Ross in Ventura · October 2009

Grilling is the best

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=496977&catid=1

Ross

LFGEnergy · October 2009

Rascal,

That really sounds good! This is kind of a thank you for my wife for letting me drink beer and cook ribs (or whatever) every saturday afternoon, so something a little more fancy will be appreciated

Can you provide a little more instruction? Direct or direct, what temp, and how long (or internal temp). Are you using any flavor wood?

Thanks again, may drop a few pictures if I dont mess it up!

Have a great weekend,

Dave in Keller, TX

BobS · October 2009

LFGEnergy wrote:

BobS,

How long are you cooking them, and what kind of finish are you getting inside and out?

Thanks!

I do not really cook to a specific time. It depends a lot on the size of the rack and the temp of the grill.

I start with the loin (fat) side down, turn them after 6-8 min, measure the internal tem., and decide how long to leave them for the second side.

I like my lamb pretty rare, but I it is good and juicy all the way up to medium + at say 140.

BobS · October 2009

Thirdeye, absolutely beautiful lamb!!

LFGEnergy · October 2009

Wow, those look over the top! If a house next door to you with abutting back yards comes on the market, let me know!

Did not know about the foiling the bones deal. Marinade looks like it would make a good side dish.

Thanks for sharing!

Dave in Keller, TX

Unknown · October 2009

Using a pan makes it indirect

LFGEnergy · October 2009

Absolutely it does. As a newby, I am stuck on indirect being when I have my platesetter in place.

Thanks for clarification.

Rascal · October 2009

This is an oven method that I came up with years ago. I usually bake @ 375 for about 50 minutes, depending on how meaty the ribs are. Have yet to try it on the BGE but I would think that direct at the same temp would work, but I'd be sure to monitor the progress with a probe. You won't believe how savory the mustard renders the lamb! Just make sure to use the "Country" blend which is coarse in texture and made with white wine. Bon Appetit!

LFGEnergy · October 2009

Thanks again. Will try it and let you know how it comes out!

Rack of Lamb Ribs - Suggestions?

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