Learn how to prepare and smoke delicious lamb ribs that are tender and packed with sweet, smoky flavor. An easy barbecue recipe using lamb ribs for finger-licking, fall-off-the-bone results that will leave you wondering why it took you so long to try this cut!
1tbspOilany neutral cooking oil will work. We like avocado oil.
1/2tspKosher Salt
1tspDried Thyme
1/2tspDried Oregano
1/2tspGarlic powder
1tspBerbere spice blendan earthy, rich Ethiopian spice blend, but your favorite BBQ dry rub will work, too.
1/2cupBarbecue Saucewe 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.
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.