Chipotle Lamb

Cook Time

120 Mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

30 Mins

Servings

6



Ingredients


Black Pepper

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



Cooking Instructions


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!


How to Smoke Lamb Ribs

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.


Wood Pellet Recommendation

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.

  1. For the dry rub: baste the lamb ribs with olive oil and season with the chipotle powder and black pepper. Let the lamb ribs rest for at least 15 minutes in the refrigerator.
  2. Preheat your Pit Boss Grill to 275°F.
  3. For the wet rub: Blend rosemary, cilantro, Italian parsley, sage, thyme, and oregano with ¼ cup Extra Virgin Olive Oil, ¼ cup of Pit Boss Smoke Infused Applewood Bacon and 2-3 garlic cloves.
  4. Apply the wet rub all over the lamb ribs.
  5. Lay your lamb ribs bone side down on the grill and smoke until they reach an internal temp of 120-125°F.
  6. Turn your grill temp up to 425°F and sear until IT of 135-145°F.
  7. Rest 10-15 minutes. Carve and enjoy!


Special Tools


  • Basting Brush
  • Food processor or blender


Bigger. Hotter. Heavier. Tip


For smokier flavor, set your smoke temp for 225°F.



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