Saw some nice looking lamb rib racks in France yesterday so picked up two for smoking today. Click photos to enlarge. Hit them with three hours of apple at 210o followed by one hour at 210o and then 45 min at 225o. Juicy and tender as a maiden's heart.
After overnight in fridge with rub
(http://i184.photobucket.com/albums/x98/3renshordf/Salumi/P1020106-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/Salumi/P1020106.jpg)
In the Bradley
(http://i184.photobucket.com/albums/x98/3renshordf/Salumi/P1020109-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/Salumi/P1020109.jpg)
Finished product (minus a test rib)
(http://i184.photobucket.com/albums/x98/3renshordf/Salumi/P1020112-1-2.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/Salumi/P1020112.jpg)
Wow the lamb ribs look great. I bet they tasted as good as they looked.
The ribs look mighty good. I've never seen them come in a slab like that around here.
Quote from: ArnieM on April 08, 2010, 08:08:07 AMI've never seen them come in a slab like that around here.
Just whip on over to France. A lot shorter excursion for 3rensho than you, but what the Hell. You can always take some friends and stay for lunch to break up the trip.
Man those ribs look great, very meaty too.
Cant say as I have ever seen lamb ribs around here.
Yeah, these were the meatiest I've seen in quite a while so I grabbed them. Usually they're thin little things and look like the lamb died of starvation. They are delicious.
I've only seen the puny ones at Trader Joes.
Those are LambZillas...
Wallyworld has them at times. Every time I smoke them for friends - the wimmen always seem to like them a lot!
Looks great. What did you rub them with?
QuoteWhat did you rub them with?
It's from a book titled "How To Grill" by Steven Raichlen. Just called Basic Barbecue Rub. I use it on chicken and pork regularly.