Grilled lamb ribs, elevated with a simple spice rub and grilled to perfection over hot charcoal, promise an unforgettable dining experience. This recipe delivers tender, smoky ribs like you've never had before.
1 tbsp za'atar spice blendor your favorite spice blend
1tspcumin
1 tbspmaple syrupto keep it low carb, we use Choczero syrup
Instructions
Prep the ribs
Pat the ribs dry with a paper towel.
Trim the fat, if needed, leaving a 1/4" fat cap.
Flip the ribs and remove the membrane running along the back of the rib bones.
Flip the ribs and score the fat on the meaty side with shallow cuts to form a crosshatch pattern.
Rub all sides of the lamb with a thin coat of the oil.
Sprinkle all sides with a liberal coating of salt and a sprinkle of pepper and thne liberally coat the ribs in the za'atar seasoning and cumin.
Prep the grill
Set up your charcoal grill for a two-zone fire. Allow the coals to heat up until they are covered in ash and carefully pour the hot coals on one side of the grill.
Cover with the grill grate. Clean and oil the grill grates and close the lid to allow the grill to preheat to 350 – 400 degrees F.
If you want to add smoking wood, add it now and allow the smoke to burn clear before adding the meat.
Grill the ribs
When the grill is ready, add the ribs, bone side down to the hot side of the grill.
As the fat renders, it will cause flare-ups, so we recommend a diffuser plate if your grill has one. Or set up your grill with a drip pan to catch the fat.
Grill the lamb ribs for 25 to 35 minutes, rotating as needed to avoid flare-ups.
Flip the ribs, fat side down, and close the lid, transferring the ribs to the cooler side of the grill (indirect heat) for around 20 to 25 minutes, or until the ribs reach 180-185 degrees F with an instant-read thermometer.
Rest and Serve
Carefully transfer the grilled lamb ribs to a cutting board and tent with foil.
Immedaitely brush with the maple syrup while the ribs rest.
Let the ribs rest for 10 minutes before slicing the juicy ribs between the bones to serve.
Garnish with a pinch of freshly minced parsley..
Notes
We recommend Cowboy Lump Charcoal or hardwood briquets as they are all-natural and have no filler or additives, giving it the best grilled flavor.
FOR A GAS GRILL:
Follow the recipe as directed in the recipe card to prep the lamb ribs. Set up your grill for a 2-zone fire by igniting all the burners and allowing the gas grill to preheat. Then, create a 2-zone fire by turning off 3 of the 4 burners or 2 of the 3 burners. Clean and oil the grill grates, and if smoking on a gas grill, add the wood chips while the grill preheats. Grill the ribs as directed, using caution on the hot side of the grill for flare-ups. Use long tongs to maneuver the ribs as often as possible to avoid charring them.
FOR A PELLET GRILL:
Prep the ribs as directed in the recipe card and preheat your pellet smoker to medium-high heat, 350-400°F. Cook the ribs fat side down until the fat renders and the ribs get a good color, then flip the ribs and continue to cook until done. Check the internal temperature of the ribs with a digital meat thermometer. We recommend Jack Daniel’s Charcoal pellets to get a hint of that barbecue grill flavor on your pellet grill. See all of our favorite fuels and tools on our Shop Page.