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!
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.