The trick is to smoke the meat and not make the meat smoke
SPICE-SMOKED LAMB RIBS
Date:March 05, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
While the CyberQ WiFi pit controller was preheating the Egg to 225, I made the rub consisting of: black pepper, Kosher salt, brown sugar, unsweetened cocoa and smoked paprika.
These five simple ingredients gave the bark of the ribs a very tasty flavor.
The finished rub.
The meat side of the ribs was scored in a 1 inch by 1 inch cross hatch pattern and the ribs were coated on both sides with the rub.
The ribs ribs are out on the Egg, Where they will spend the next 3+ hours smoking with cherry wood chips. I had pretty flighted the ribs on a cool grill grate in the kitchen to make sure they would actually fit.
After one hour the ribs were sprayed with cherry cola.
While the ribs were smoking, I made the cherry cola barbecue sauce using: Garlic powder, onion powder, Liquid Smoke, A-1 sauce, Worcestershire sauce, ketchup, cherry cola and freshly ground black pepper.
The sauce was brought to a boil and then simmered for about 20 minutes to reduce and thicken.
Here are the ribs at the two hour mark after being sprayed with more cherry cola.
I pulled the ribs off the Egg at the 3 hour 20 minute mark. The meat had pulled back from the bone and the rack was pliable and easy to bend.
Time to eat! The ribs were served with the cherry cola barbecue sauce and Smoke Fontina Cheese Mashed Potatoes, Smoked Creamed Corn and Honey-Wheat Black Bread.
The ribs were definitely a mixed bag. The meat, such as there was, had a really amazing flavor inside and out. They were juicy. The cherry cola barbecue sauce was perfect for them. The bad news wise these ribs had relatively little meet and lots of fat.
This will probably be the last time I buy lamb ribs. The amount of trimming work you have to do on each rib to get usable meat to eat was more than I care to do. The fat lovers in the crowd were in heaven and gobbled up my scraps
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
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,