how to make smoked lamb ribs

How to make Smoked Lamb Ribs

Lamb ribs are one of the most incredibly flavorful cuts on the animal – fatty and rich enough to smoke to perfection in 3 hours.


Lamb ribs are probably one of my favorite meat cuts, ever. The problem is, they can be very difficult to find, particularly in the US. Part of that issue is that they are called so many different things – lamb ribs, lamb belly, lamb breast etc. So they might be right in front of you, and you wouldn’t know it.

I have had luck finding them in the case at my local Whole Foods, but your best bet is to simply ask your local butcher if they can get them in for you. It’s worth going to this extra effort, because they are also usually super cheap. I’m hesitating a little right now about getting the word out in case prices skyrocket… These three racks cost me around $18 total. BARGAIN!

raw lamb rib racks with a gerber vital

Much like beef ribs, lamb ribs are so very easy to barbecue. They don’t need any wrapping, and they don’t need much babysitting. Plus, because lamb cuts are significantly smaller that beef cuts, they are ready in around 3 hours. That’s the kind of time to flavor payoff ratio I’m looking for!

I use Hardcore Carnivore Camo rub to season my smoked lamb ribs. It was designed for game and lamb, has strong savory notes with fragrant spices like coriander seed and allspice so it works beautifully with the gamey flavors.

When it comes to the actual smoking, I cook on my Signature JP Edition pit. It’s a traditional offset smoker that burns wood, and I feel this type of cooker lends the most purest of barbecue flavors. I prefer to use post oak wood for all my red meat barbecue, but pecan and mesquite will work, too.

smoked racks of lamb ribs in the pitts & spitts JP Signature edition

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how to make smoked lamb ribs

Recipe: How to make Smoked Lamb Ribs

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2 from 2 reviews

  • Author: Jess Pryles



3 x racks lamb ribs, roughly 1-1.5 lb each

35 tablespoons Hardcore Carnivore Camo rub or your preferred seasoning.

1 cup water

1/4 cup cider vinegar


  1. Preheat a smoker to 275f.
  2. If necessary, pat the ribs dry with a paper towel to remove excess moisture. This also makes them more tacky to adhere the seasoning. Season the racks well on both sides with the Camo seasoning, massing the rub into the flesh.
  3. Lay the racks bone side down in the smoker. In a spray bottle, combine the water with cider vinegar. Spritz the racks every 25 minutes or so as they cook.
  4. There is no set internal temperature to cook to, rather you have to cook these racks to feel. When they are ready, they should be easily probed with no resistance (meaning, you can stick a skewer or thermometer into any part of the rib meat and have it easily push thought). This will take about 3 hours.
  5. These ribs also do no need resting, as they are so thin, so you can eat as soon as they are ready, just slice and serve!

2 thoughts on “How to make Smoked Lamb Ribs”

  1. I sooo wanted to love this! But alas I cannot. I’m a big fan of lamb and pork ribs so I thought this was a no brained. I followed Jess’ instructions spot on. The ribs came out tender, juicy and literally fell off the bone. But here’s the problem. FAT! Too much fat! I trimmed off all surface fat and dug out some hard fat. But there’s a healthy layer of fat beneath the outside meat. I used JP Camo rub. And honestly the flavor of the smoked lamb with the rub was a bit odd tasting. I did 2 racks. In hindsight I should have Camo rubbed just one and compared them. Since I still have another 2 racks in the freezer I think I’ll try grilling next time.

  2. I sooo wanted to love this! But I can’t. I’m a big fan of both bb ribs and lamb in general. This sounded perfect. But there’s a level of fat in these that is tough to get passed. Also, I’m not sure if it’s the combination of the lamb and the smoke or if the Camo rub was just not right for me. The taste was just off. On a positive note they were insanely tender and juicy. We are the leftovers next day and the fat seemed less forward. Using a knife and fork helped work around the fat layer.

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