1 TBSP CHIPOTLE PEPPERS, CRUSHED
3/4 CUP Extra-Virgin Olive Oil
3 Garlic, Cloves
2 TBSP Italian Parsley
1 RACK LAMB RIBS
¼ CUP PIT BOSS APPLEWOOD BACON RUB
2 TBSP Rosemary, Fresh
2 TBSP Sage, Fresh
2 TBSP Thyme, Fresh Sprigs
If you want lighter fare than beef but still desire red meat, lamb is a succulent choice. While lamb ribs may seem smaller than their pork and beef counterparts, they certainly aren’t lacking in the flavor department. It is slightly gamey, but these Smoked Lamb Ribs will turn out oh so delicious.
This recipe uses both a dry rub and wet chipotle rub. The reverse sear cooking method brings it to perfection. Carve and get ready to enjoy!
Lamb ribs are quite easy to smoke on the grill. They don’t need wrapping (like pork ribs might) and take a few hours less to cook than both beef and pork ribs. Simply smoke at 275°F until they reach and internal temp of 135°F and turn up the heat to reverse sear for 15 minutes for a delicious crust.
Lamb is a delicate red meat, so a hardwood that produces a lighter smoke, such as our Pit Boss Fruit Hardwood Blend would be a great choice.
Note: This recipe uses Pit Boss Smoke Infused Applewood Bacon Rub seasoning.
For smokier flavor, set your smoke temp for 225°F.