Smoked Lamb Ribs
Tender lamb ribs with aromatic spice rub.
Jump to RecipeLamb ribs are smaller and more delicate than pork or beef ribs, but they're absolutely delicious. The lamb flavor is present but not overwhelming, and the meat is incredibly tender when cooked properly. With aromatic spices, they're something truly special.
These are perfect for dinner parties where you want to serve something unexpected. They're also great as an appetizer for a larger BBQ spread. The smaller size makes them approachable for people who might be lamb-shy.
Serve with Mediterranean sides - couscous, roasted vegetables, tabbouleh. Tzatziki or mint sauce on the side provides a cool counterpoint. A light salad with feta and olives complements nicely. Keep sides lighter since the lamb is rich.
The spice blend here is inspired by Middle Eastern flavors, but you can adjust. More cumin for earthiness, more coriander for brightness. A touch of cinnamon adds warmth. Or keep it simple with just salt, pepper, and garlic.
Lamb ribs are smaller and cook faster than pork ribs. Watch them carefully to avoid drying out. They're done when the meat has pulled back from the bones and is tender. Rest briefly before cutting and serving.
Ingredients
Instructions
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1
Flip the racks bone-side up and remove the membrane by loosening a corner with a knife and peeling it off with a paper towel.
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2
Mix cumin, coriander, paprika, cinnamon, salt, and garlic powder for an aromatic rub. For a ready-made option, Dizzy Pig All-Purpose Rub works wonderfully on lamb.
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3
Apply the rub generously on both sides of each rack.
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4
Set your smoker to 275°F with cherry wood chunks for a mild, fruity smoke.
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5
Place the ribs meat-side up on the grate and smoke for about 2.5 hours.
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6
If the ribs need more tenderness, wrap them in foil with a splash of beef broth and return to the smoker for another 30-45 minutes.
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7
The ribs are done when the internal temperature between the bones reads 195-203°F. Verify with an instant-read thermometer. The meat should pull back from the bone tips.
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8
Rest for 10 minutes, then cut between the bones and serve.