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I have been hankering for some lamb ribs since a buddy made some a few months back. The lamb spares come as the lamb breast with the rib tips, etc. attached. I grabbed up a pack that was probably mismarked @ $1.99 per lb.
I wanted to try a no water pan smoke on the WSM, wanting the lamb ribs to smoke at 1round 275 degrees and allow them to drip onto the coals below.
I set up the WSM with about 30 unli briquettes off to one side, with a couple chunks of wood, the opposite side I had a large chink of wood. I added a 1/2 chimney of lit briquettes and scatted a few around. Closed up the WSM to see where it would go. Temps popped up over 300 degrees, so I closed off all 3 lower vents, temp settled to about 260 degrees. Ready to go.
I wanted to hang the ribs, been wanting to do this with pork ribs but tried them on the lamb first. I took the trimmed and rubbed ribs and clipped them to the top WSM rack allowing them to hang over the cooler side of the fire. All good.
Rub was middle eastern influeced(garlic powder, onion powder, kosher salt, tumeric, marjoram, corriander, cumin, turbino sugar, paprika). Ribs were smoked a little over 4 hours. Lamb is fatty, so there was alot of shrinkage, but the meat that remained was excellent, juiy, tender, smokey.
set-up:
ribs:
mustard slather:
rubbed and hangin':
lamb rib tips up top, ribs hangin underneath:
2 bone sampler:
nice ring:
enjoyed the flavor from the ribs dripping on the coals, also really liked hanging the ribs. Cooked really evenly and stayed really moist.
thanks for looking.
I wanted to try a no water pan smoke on the WSM, wanting the lamb ribs to smoke at 1round 275 degrees and allow them to drip onto the coals below.
I set up the WSM with about 30 unli briquettes off to one side, with a couple chunks of wood, the opposite side I had a large chink of wood. I added a 1/2 chimney of lit briquettes and scatted a few around. Closed up the WSM to see where it would go. Temps popped up over 300 degrees, so I closed off all 3 lower vents, temp settled to about 260 degrees. Ready to go.
I wanted to hang the ribs, been wanting to do this with pork ribs but tried them on the lamb first. I took the trimmed and rubbed ribs and clipped them to the top WSM rack allowing them to hang over the cooler side of the fire. All good.
Rub was middle eastern influeced(garlic powder, onion powder, kosher salt, tumeric, marjoram, corriander, cumin, turbino sugar, paprika). Ribs were smoked a little over 4 hours. Lamb is fatty, so there was alot of shrinkage, but the meat that remained was excellent, juiy, tender, smokey.
set-up:
ribs:
mustard slather:
rubbed and hangin':
lamb rib tips up top, ribs hangin underneath:
2 bone sampler:
nice ring:
enjoyed the flavor from the ribs dripping on the coals, also really liked hanging the ribs. Cooked really evenly and stayed really moist.
thanks for looking.
I'm liking the hanging method! 
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