Fall-off-the-bone tender and infused with sweet, smoky flavor, these smoked lamb ribs are an absolute treat. These ribs are easy to make and a real treat, especially if you’re brave enough to try smoking lamb.
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Lamb ribs are an underrated cut that’s packed with meaty rich flavor similar to smoked beef ribs but with a slightly unique taste that lamb recipes are known for. Low and slow smoking is the perfect cooking method to make the most of the lamb ribs, as the low, slow heat tenderizes the meat while imparting that irresistible barbecue flavor that we all love. The end result is juicy, smokey, and incredibly flavorful ribs that will impress any barbecue enthusiast.
The Cut: Are Lamb Ribs the same as a rack of Lamb?
Lamb spare ribs, sometimes also called lamb riblets, are cut from further down the rib cage or belly of the animal. They are not the same as a lamb rack, which tends to be leaner and perfect for a grilled rack of lamb or quick lamb chops, which are ideal for hot and fast cooking.
Because of the connective tissue and fat, similar to pork ribs, lamb ribs are ideal for slow-cooking methods like roasting in the oven or grilling with patience. But for the ultimate barbecue flavor, smoked lamb ribs basted in barbecue sauce may be the type of rib we didn’t know we were looking for.
You’re probably not going to spot this cut of meat at your grocery store. Try special ordering them from your local butcher or checking out our favorite places to buy meat online. The lamb ribs shown in this recipe were from Porter Road Butcher.
Ingredients
We need to give a quick shout-out to our friends at Vindulge for the barbecue sauce we paired with this recipe. Your favorite barbecue sauce will work, but we think seeking out their red wine bbq sauce is worth the hunt for a perfect compliment to these ribs.
- Lamb spare ribs
- Oil – any neutral cooking oil will work. We like avocado oil.
- Kosher Salt and freshly ground black pepper
- Dried Thyme and Oregano
- Garlic powder
- Berbere spice blend – an earthy, rich Ethiopian spice blend, but your favorite BBQ dry rub will work, too.
- Barbecue Sauce – we used Vindulge’s Red Wine BBQ Sauce for this because it has a robust wine flavor, clean ingredients, and paired amazingly with the meaty lamb ribs.
How to make Smoked lamb Ribs
Start by removing the lamb ribs from their package and patting them dry with paper towels. Flip the ribs over, meat side down, and using a butter knife, carefully remove the thin silverskin running along the back of the ribs. Do this by sliding the knife under the membrane and lifting up gently. Once it starts to release, use a paper towel for a good grip and gently peel it off.
Then rub the ribs with the oil. Mix the salt, thyme, oregano, garlic powder, and Berbere spice blend in a small bowl. Liberally rub the lamb ribs on all sides with the spice rub. Let them sit at room temperature while you prep the grill.
Prep your pellet smoker for 275 degrees F. Check that the hopper is filled. We use Jack Daniel’s Charcoal pellets when smoking on our pellet grill for a more robust grilled flavor. We’re going to use a version of 3-2-1 method for this cook.
When the grill has preheated, place the ribs on the grill grates, bone side down, and close the lid. Let the ribs smoke for about an hour to an hour and half, when the meat starts pulling back from the bones and the internal temperature is 160 degrees F. Then carefully remove the ribs from the grill and place on a sheet of heavy-duty foil.
Wrap the ribs tightly in foil and place them back on the grill for about another hour, when the meat is incredibly tender, about 190 degrees F.
Carefully take the ribs off the hot grill and increase the temperature to sear, around 400 – 450 degrees F. Unwrap the ribs from the aluminum foil, using caution, as the steam will be hot. Then baste them with the barbecue sauce and return the ribs to the grill to set the sauce.
Transfer the rack of ribs to a clean cutting board and let rest for 5 minutes before slicing into individual ribs between the bones and serving hot.
Girl Carnivore Expert Recipe Tip
Don’t have a pellet smoker? This recipe works on whatever grill you have:
How to make lamb ribs on a Charcoal Grill
Prep the lamb as instructed in the recipe card. Start by setting up your charcoal grill for a two-zone fire, making a direct and indirect side of heat by piling lit charcoal to one side of the grill. If using smoking wood, add it now so the smoke can burn clean before adding your meat. Add the grill grates and clean them. Cover with the grill lid and adjust the air vents to maintain a temperature of around 275°F.
When the grill is ready, place the lamb ribs on the cool side of the grill (indirect heat) and cover. Let the lamb ribs smoke as directed and follow the remaining steps for smoking the ribs to the internal temperature, not time. When searing the ribs, transfer to the hot side of the grill.
We love Cowboy charcoal briquets with grilling lamb.
How to smoke lamb ribs on a Gas Grill
For a gas grill, prep the lamb ribs as instructed, then preheat your grill for a two-zone fire. Do this by turning all the burners on and letting the grill preheat. Clean the grill grates. Then turn off 2 of the 3 of 3 of the 4 burners to create a hot side and a cool side. When ready to cook the ribs, place them on the cool side of the grill with the lid closed and cook them as instructed, cooking to the internal temp, using the cooking time as only a guideline. Sear the ribs on the hot side of the grill.
See our tips for how to smoke on a gas grill with wood chips to add even more flavor.
What’s the best wood for Smoking Lamb?
Because of the fat content in this red meat, lamb can hold up to big smoke flavors. We love pairing lamb with oak, hickory, mesquite, or apple smoking wood.
What to serve with Lamb Ribs
Pair this savory lamb ribs recipe with your favorite BBQ side dishes. Try a carrot salad, tangy coleslaw, smoked baked beans, grilled corn salad, or garlic parmesan french fries.
Wine Pairing
Sticking to a theme and support of for the PNW, we paired these lamb ribs with an Oregon red wine. Go for something big and bold that can hold up against the smokey barbecue flavor.
Leftovers and Reheating
Wrap up leftover lamb spare ribs tightly in foil. When cool, store them in the fridge for up to 4 days. To reheat, preheat an oven to 325°F and pop the smoked lamb ribs, still wrapped in foil, in the oven until heated through, about 10 to 15 minutes.
More Delicious Lamb Recipes
Lamb Recipes
Smoked Lamb Barbacoa
Lamb Recipes
Perfect Grilled Rack of Lamb
Dinner
Smoked Leg of Lamb
Grilling Recipes
Grilled Lamb Chops
Looking to add a touch of smoky goodness to your barbecue repertoire? Then you’ve got to try this mouthwatering smoked lamb ribs recipe. These ribs are the ultimate crowd-pleaser for any outdoor gathering or family dinner. And you don’t have to be a seasoned pitmaster to master them; this is one of those recipes that’s guaranteed to elevate your grilling skills and leave everyone craving more.
Smoked Lamb Ribs
Ingredients
For the lamb ribs
- 3 lbs Lamb spare ribs
- 1 tbsp Oil any neutral cooking oil will work. We like avocado oil.
- 1/2 tsp Kosher Salt
- 1 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/2 tsp Garlic powder
- 1 tsp Berbere spice blend an earthy, rich Ethiopian spice blend, but your favorite BBQ dry rub will work, too.
- 1/2 cup Barbecue Sauce we used Vindulge’s Red Wine BBQ Sauce for this because it has a robust wine flavor, clean ingredients, and paired amazingly with the meaty lamb ribs.
For Garnish
- Salt and pepper
- Minced parsley
Instructions
Prep the ribs
- Remove the ribs from the package and pat dry.3 lbs Lamb spare ribs
- Flip the ribs over, meat side down and carefully remove the silver skin from along the back of the ribs by sliding a butter knife under the membrane and gently pulling back to peel it off.
- Rub the ribs with the oil.1 tbsp Oil
- Combine the salt and spices in a small bowl.1/2 tsp Kosher Salt, 1 tsp Dried Thyme, 1/2 tsp Dried Oregano, 1/2 tsp Garlic powder, 1 tsp Berbere spice blend
- Liberally coat the lamb ribs on all sides with the spice blend.
Prep the smoker
- Prep your pellet smoker for 275 degrees F.
Smoke the ribs
- When the grill has preheated, place the ribs on the grill grates, bone side down, and close the lid. Smoke for about an hour to an hour and half, when the meat starts pulling back from the bones and the internal temperature is 160 degrees F.
- With grilling tongs, carefully remove the ribs from the grill and place on a sheet of heavy-duty foil.
- Wrap the ribs tightly in foil and place them back on the grill for about another hour, when the meat is incredibly tender, about 190-195 degrees F.
- Carefully take the ribs off the hot grill and increase the temperature to sear, around 400 – 450 degrees F.
- Unwrap the ribs from the foil, using caution, as the steam will be hot.
- Baste them with the barbecue sauce and return the ribs to the grill to set the sauce, about 15 minutes longer.1/2 cup Barbecue Sauce
Serve
- Transfer the rack of ribs to a clean cutting board and let rest for 5 minutes before slicing into individual ribs between the bones and serving hot.
- Season with a sprinkle of salt, pepper and minced parsley for garnish.Salt and pepper, Minced parsley
Notes
HOW TO MAKE LAMB RIBS ON A CHARCOAL GRILL
- Prep the lamb as instructed in the recipe card. Start by setting up your charcoal grill for a two-zone fire, making a direct and indirect side of heat by piling lit charcoal to one side of the grill. If using smoking wood, add it now so the smoke can burn clean before adding your meat. Add the grill grates and clean them. Cover with the grill lid and adjust the air vents to maintain a temperature of around 275°F.
- When the grill is ready, place the lamb ribs on the cool side of the grill (indirect heat) and cover. Let the lamb ribs smoke as directed and follow the remaining steps for smoking the ribs to the internal temperature, not time. When searing the ribs, transfer to the hot side of the grill.
- We love Cowboy charcoal briquets with grilling lamb.
HOW TO SMOKE LAMB RIBS ON A GAS GRILL
- For a gas grill, prep the lamb ribs as instructed, then preheat your grill for a two-zone fire. Do this by turning all the burners on and letting the grill preheat. Clean the grill grates. Then turn off 2 of the 3 of 3 of the 4 burners to create a hot side and a cool side. When ready to cook the ribs, place them on the cool side of the grill with the lid closed and cook them as instructed, cooking to the internal temp, using the cooking time as only a guideline. Sear the ribs on the hot side of the grill.
- See our tips for how to smoke on a gas grill with wood chips to add even more flavor.
Nutrition
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This looks and sounds amazing! And you’re spot on with the wine. A bigger style Oregon Pinot Noir is amazing with smoked lamb of any kind. I can almost smell this recipe from here. Can’t wait to try it 🙂