The trick is to smoke the meat and not make the meat smoke
SPIT ROASTED LAMB WITH BUTTER & SALT
Date:January 26, 2006 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
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This recipe was taken from BBQ USA. It is a very simple recipe, a throwback to the way whole roasts were cooked in Colonial America. The meat is spit roasted and mopped every 10 minutes with alternating applications of butter and a simple salt and water brine. The resulting lamb was tender, moist and tasty.