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
Remove membrane from ribs.
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2
Mix spices for rub. Or use a pre-made rub like Blues Hog Dry Rub.
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3
Apply rub generously.
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4
Smoke at 275°F for approximately 3 hours.
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5
Wrap if needed for tenderness.
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6
Ribs are done when internal temp reaches 195-203°F between the bones. Use an instant-read thermometer for accuracy.
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7
Rest before cutting.