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got me some Lamb Ribs!

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  • got me some Lamb Ribs!

    been eyeing these off for a little while now and thought id throw a few bucks at them.


    Lamb ribs - iga by Brett Robinson, on Flickr

    havent cooked lamb ribs before but i suppose there is no time like the present

    ill try a few different rubs/bastes on them to see what works

    Beaver of the Aussie Pitmasters Forum

  • #2
    nice, i like lamb alot.

    here's some I had some fun with. ymmv:

    http://www.smoked-meat.com/forum/showthread.php?t=15886
    Just because you welded some shit together doesnt make it a WSM.

    Twitter: @GrubSeeker

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    • #3
      Good luck... keep us posted!
      Brian

      Certified Sausage & Pepper Head
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      • #4
        Yours look great Jim!
        I hope mine turn out as nice

        Beaver of the Aussie Pitmasters Forum

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        • #5
          Never seen lamb ribs before. Should be interesting. Looking Forward to the finished product.
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          • #6
            Good luck! Looking forward to your thoughts.
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            • #7
              Lamb ribs??

              Originally posted by Beaver View Post
              been eyeing these off for a little while now and thought id throw a few bucks at them.


              Lamb ribs - iga by Brett Robinson, on Flickr

              havent cooked lamb ribs before but i suppose there is no time like the present

              ill try a few different rubs/bastes on them to see what works
              So how did these come out? Any pictures?
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              Gizmo & Echo our two girls, great dogs!!!!!

              Michael

              Yoder YS640
              Char-Broil Commercial 4-burner

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              • #8
                They turned out great.
                I did notice that the top was belly and so it turned into inedible leather once cooked. The fat turned into incredibly tasty gelatin ad the meat stayed tender.
                If i were to do again I would attempt to remove the belly and leave the fat.

                These were done natural with no rub or sauce. I was interested in tasting just the meat.

                After tasting I can tell you they would lend themselves to an onion/garlic flavor profile as a guess

                Here are the pics

                Beaver of the Aussie Pitmasters Forum

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                • #9
                  Nice, I'd have trimmed them up a bit, but I bet they were good!!!
                  Don

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