The trick is to smoke the meat and not make the meat smoke


  Date: March 05, 2016
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I was eagerly looking forward to trying this recipe from the second I saw it. I love lamb & lamb ribs sounded like they would be a tasty treat indeed. Sadly the end results were a mixed bag. To begin at the beginning: the lamb ribs were a so-called Denver cut. This is the lamb equivalent to a St. Louis cut spare rib. The ribs were rubbed with a simple but spicy rub. The ribs went on the smoker for 3 hours at 225 degrees. During the smoke they were sprayed hourly with cherry-cola. There was also an excellent cherry-cola based barbecue sauce served with the ribs. As expected, the flavor of these ribs was excellent and very unique. These were some of the best tasting ribs I have ever tried. But I have to say I will NOT be making these ribs again, The meat portions of the ribs were riddled with fat pockets and they were very fussy to eat. If you don’t like a lot of fat in your meat, these are definitely not the ribs for you. My guests who typically liked the fatty portions of meat loved these ribs. But bottom line for me was to much trimming nd fussing around for too little meat,
Recipe Source:
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Man Made Meals

Stephen Raichlen’s Project Smoke:

Ribs Rock the Smoker - Episode 104
Here s a link to a video of the episode containing the recipe: RIBS ROCK THE SMOKER

Here is a link to the recipe on the Barbecue Bible website: SPICE-SMOKED LAMB RIBS WITH CHERRY BARBECUE SAUCE.
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Big Green Egg

Salt Block Grilled:

Using the Big Green Egg Kamado Cooker
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • CGS AR Sliding Oval Grid (Level 4.5)
  • BGE S-S Grill Grid
  • BBG-Cyber Q WiFi Pit Controller
  • Ranch-T Lump Charcoal
  • Cherry Chunks