I tried to compare Lamb Ribs to Pork Ribs

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pork ribs vs lamb ribs

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Опубликовано:

4 июл 2024

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Комментарии : 512

@mjollnirtsubo 3 года назад

In my humble chef opinion. Lamb is the superior meat when grilled

@karamalong 2 года назад

And the Bible would agree

@eniss._.i 2 года назад

@@karamalong bibel and Quran both said that pork meat is prohibited because of it’s illnesss and gruesome traits.

@idanghelber8282 2 года назад

Goat is my favorite

@eniss._.i 2 года назад

@@idanghelber8282 mine too,it’s the best meat Have you ever eaten it grilled🤤?

@idanghelber8282 2 года назад

@@eniss._.i yeah ❤️❤️❤️😎 grilled goat has the best flavor.

@isabellamaria6124 3 года назад

So the best lamb ribs we do is Rib fingers, slow over and open fire. Salt and pepper and some lemon juice during the cook. The lemon cuts through the fat and the flavour is brilliant Lamb done well is beautiful

@nodrama490 3 года назад

Delicious that’s how we do it too ❤️

@lambrospappas578 3 года назад

It was a bad idea to cook lamb the same you as pork. Even pomegranate molasses as a glaze at the end works.

@ashleyblakebrough9800 2 года назад

salt and pepper thats all you need!

@ramezaziz2336 3 года назад

There's a reason why people have been eating lamb for hundreds of years and never ever smoked it.

@arielrud 3 года назад

You simply don't know how to prepare it as it should be!

@ramezaziz2336 3 года назад

@@arielrud Lamb is delicious in a variety of ways. Especially when I prepare it. But smoking is definitely not one of them.

@terranceramirez4816 3 года назад

Western Kentucky has been BBQing lamb in the southern style for hundreds of years

@arielrud 3 года назад

@@ramezaziz2336 Come visit and I will prepare you some smoked lamb but be careful! You may eat your fingers off...

@jaredrobinson182 3 года назад

Clearly you are not from Australia when it comes to wood fired BBQ or BBQ smoking hear we always smoke lamb as much as any other meat.

@isabellamaria6124 3 года назад

Awesome as always In South Africa we BBQ (Braai) a lot of lamb.

@Braaiman 3 года назад

They just doing it wrong

@sollyferreira7352 3 года назад

Ja, hulle moet leer lam braai. I've learnt a lot from the pitmaster re low and slow bbq, but he needs to visit a South African Karoo farm to learn how to treat lamb right. Karoo lamb = the iberico of lamb

@deencoetzee4650 3 года назад

@@sollyferreira7352 Ja nee, hy kan BBQ maar nie braai nie.

@rufuspretorius6455 3 года назад

@@deencoetzee4650 Haha

@ramezaziz2336 2 года назад

@@sollyferreira7352 I'm guessing not low and slow?

@LownSlowBasics 3 года назад

Hey Pitmaster, we love our lamb ribs here in Australia. I'd love to see you do them again trimmed up properly. Remove that fat cap and trim any excess fat so mainly meat is exposed. It doesn't leave much on them, but it's what is needed to be done. Love your work.

@mannycalavera2335 2 года назад

This! Theyvleft it on which is their error. As is not marinading the lamb in advance in my opinion. You cant prepare it incorrectly and conclude it is no good.

@carvedwood1953 2 года назад

Why would you trim the fat? I like its flavor.

@LownSlowBasics 2 года назад

@@carvedwood1953 lamb is a bit different.

@carvedwood1953 2 года назад

@@LownSlowBasics I assumed as much I was just wondering if you could articulate as to how and why it is different.

@LownSlowBasics 2 года назад

@@carvedwood1953 personal preference of mine and many others, lamb fat doesn’t taste the same as beef or pork fat. He even says it in the video.

@-MarkWinston- 3 года назад

Lamb is best when grilled hot and fast, lamb ribs on the other hand dont react the same way as the other parts of the lamb. Some black pepper sauce will go well with the lamb ribs, it adds the right flavour and help mask some weird flavour lamb ribs produce.

@NLJeffEU 3 года назад

2:07 in the Netherlands even the dogs understands english 😂👍

@bcatbb2896 3 года назад

I've tried lamb ribs before but i roasted it hot and fast. Maybe the slow roasting method just doesn't work with it

@spernt 3 года назад

Roasting is better

@robertnewell4054 3 года назад

I’ve only been able to find Lamb Ribletes & they are godsmacking perfect for hot & fast over direct flame. In Kentucky they do low & slow mutton mopped in Black Sauce (Worcestershire based mood) that locals will fight to defend

@robertnewell4054 3 года назад

@Dmac 740 ..... that’s a personal choice. Both Lamb & Beef are better than pork IMHO.

@Dominikmj 3 года назад

It is probably the fat which “oxidizes” - it depends obviously on the lamb itself, on the origin, on the age. I love to make lamb ribs - usually sous vide and then a quick hot sear. But except of the ultra tender pieces, I always use mustard (ground or prepared) and/or rosemary and off course garlic - mustard and rosemary keep the lamb fat from oxidizing! But I also guess, that bbq’ing both meets side by side at the same end temp is also not really right!

@markstestkitchen 3 года назад

Yes! Sous vide renders out the excess fat.

@jpb2541 3 года назад

If pork ribs are well made, they are difficult to beat

@someguyfromarcticfreezer6854 2 года назад

You never taste grilled lamb, nothing can beat grilled lamb.

@ftswarbill 3 года назад

Great video like always!

@donhughes8465 3 года назад

I'm Welsh. We have a recipe "Tatws Popty" or potatoes-in-the-oven that uses lamb ribs. It makes lamb ribs gooood. Just take some potatoes, peel and put into a roasting dish as if you were going to roast them. Take a rack of lamb ribs like you bought and split them. Place the ribs on top of the potatoes. Salt, Pepper, Rosemary. Pour a little water into the bottom of the roasting dish. Now cook in a hot oven/grill. And I mean cook the hell out of it. At first the potatoes boil, then steam. The lamb steams then roasts. The lamb fat drips down over the potatoes so they start to roast. Keep going until the tops of the potatoes are golden and ALL the fat has rendered out of the lamb ribs. Pour off the excess lamb fat. Serve. There are as many variations as there are people who make it. I like a crispy stuffing roasted in with the potatoes but you don't need to do that. Give it a try! Lamb Ribs can be good. You just need to cook the hell out of them until they are crisp and the fat is mostly gone.

@CB-ms5ld 3 года назад

I'm trying this tonight. How long does it usually take to roast the lamb ribs with the potatoes?

@donhughes8465 3 года назад

@@CB-ms5ld couple of hours usually. Then keep an eye on it!

@ElcraGaming 3 года назад

came into the "standard" shop. saw you're face on a book ... i was like nooooooo he has a book ? ... bought it instantly, greetz from belgium !

@sageguy403 3 года назад

I say do the experiment again! This time cook each one the best possible way you can find and see which one taste better! Maybe a best pork rib video, best lamb rib video, then finally pork and lamb rib rematch!

@getter7seven 3 года назад

I'd have thought a more even fight would be Lamb v Goat..

@Kenji1685 3 года назад

🤔 That makes me curious. What would a even fight with pork be? Wild boar? Are they even different enough?

@getter7seven 3 года назад

@@Kenji1685 Probably, or wildly different breeds/diets/etc outright. A semi-similar Interesting Ribs Fight would be Bison vs Piedmontese Beef---though I don't know if Pitmaster X has ever gotten his hands on any of the latter in any capacity to experiment.

@Kenji1685 3 года назад

@@getter7seven 😞 I never had either. What does bison taste like? 🤔 I kind of imagine it like the deer version of beef. They don't have any fat I imagine.

@getter7seven 3 года назад

@@Kenji1685 It depends, but that's not a bad way to think of it---though while lean it is nowhere near LEAN like venison. Yet to get my hands on a cut of bison ribs though, just various other roast cuts, ground, etc as it remains on the fringes even if in a far better place than goat. Some people claim it is "gamey", but as always, I simply fail to understand that when people level it at lamb/goat/anything outside of beef/chicken/pork---to me, it is Just Real Good..and tastes like it should taste like.

@joeschmoe6908 3 года назад

@@Kenji1685 bison tastes almost exactly like beef. It's not gamey like venison.

@murataht 3 года назад

Hey Pitmaster X, I would say lamp ribs need a good searing outside with a open fire. This makes lamp fat rendered down more and gives a nice flavor to it. Still waiting for your whole lamp bbq !

@drnuke2005 3 года назад

Terwijl ik het filmke bekijk,bedenk ik dat de 10 minuten video een hele dag filmen, editen en bbq-en vergt. Lijkt fun en lichtvoetig maar voor de heren allicht een flinke dagtaak. Alleszins ik bekijk de pitmaster-filmkes graag. Voor mij Top-entertainment. Keep grilling Pitmaster.

@joshwatson4364 3 года назад

I Haven't smoked lamb ribs but I did a pulled lamb shoulder with a basic salt, pepper and garlic rub and when time to wrap I wrapped it in with rosemary and a knob of butter and it turned out awesome

@jdag7764 3 года назад

I like that you tell the through Peter

@ashwinsureshvarma9793 3 года назад

Kudos to the Editor mannnn....great job

@DinnerHighFive 3 года назад

Thanks for testing the waters before any of us jumped in. I would have thought the simple salt & pepper combo would have worked.

@rivitril5440 3 года назад

In South America we use lemon in the cook of the lamb, it cuts through the fat and makes it super flavourful. Of course we use only salt and pepper and maybe some kind of red pepper flake, like crushed red pepper

@mehmetgirit8701 3 года назад

Thanks for the quality content, enjoyed a lot. In your case the issue should be with the quality of lamb (probably mutton). Imho a good lamb is only comperable to lobster.

@DaGauntlett 3 года назад

8:25 Mamma always told: "Always finish your food, even the lamb". Hahaha

@Schecter1989 3 года назад

I made lamb ribs last weekend and treated them EXACTLY like you would pork ribs and they turned out amazing! I more or less followed Malcolm Reed's recipe. Rubbed them with dijon mustard, then sprinkled seasoned salt, fresh cracked black pepper, dried oregano, fresh thyme and a sweet pork bbq rub. I smoked them for 2h over charcoal and pecan wood, then wrapped them in foil and put them back on the smoker for 1h. In the meantime I made a glaze with Kansas City BBQ sauce, maple syrup, apple juice and the pork bbq rub. After the 3rd hour of cook time, I removed them from the foil and coated the ribs with my bbq glaze and left them on the smoker for 15min. They tasted AMAZING. The layering of all the flavours was perfect. Since lamb ribs have a lot of fat, I figure you could cook them for another hour and you would probably get a more pronounced smoke ring. I would do these lamb ribs the same way I did them over and over. EDIT: I also used organic, locally-sourced lamb from the province of Quebec here in Canada, which is very mild in flavour and significantly less gamey than New Zealand lamb and your basic supermarket lamb.

@billcoyne7717 3 года назад

The facial expressions are awesome. Lol

@Appealsman 3 года назад

So here's the thing about lamb breast (lamb ribs.) Commercial lamb breast, in the USA anyway, is ridiculously fatty, and lamb fat is not like pork fat. Much more saturated, almost waxy when it cools, and kind of ick. Which is why lamb breast has historically been a cheaper "throw away" cut. A good way, IMO, to turn this negative to a positive is to emphasize the fat. Carefully bone those puppies out (saving the bones for lentil soup) and cure the boneless, fatty breast into bacon. Use the same recipe that you would for pork belly bacon, and smoke it like you would bacon. It will TASTE like bacon, but with the additional tangy wonderfulness of the lamb. And it is (if rightly sourced) kosher, halal bacon.

@ura119 3 года назад

You made all lambs cry, what a monster

@Philamon96 3 года назад

We braai lamb ribs in South Africa, its very common here, you must cook it long and slow over wood coals, not too hot. You must also just use salt and pepper but you must use lots of it otherwise it won't taste nice.

@DonPandemoniac 3 года назад

I was going to suggest a different cooking process, rub and sauce for the lamb to do justice to it's flavor, but I see so much good ones in the comments already. You do have a great and wise audience!

@chris2pher44 Год назад

I just got back from the store after buying some ribs to smoke…I was regretting not buying lamb ribs to try out. I was so sad I went to RU-vid to see what I missed out on. Well now I don’t feel so bad, thanks.

@willemvanschaik6858 3 года назад

Would have made it very complex, but adding beef-ribs to the mix would have been making it even more interesting. Especially on the "just salt and pepper" front. Of course with beef ribs from nice grass fed free ranging cows. The latter is our regular Alberta outdoor campsite 4-hour BBQ on a campfire. First hours low-and-slow in aluminum foil, then half hour over some coals (still low).

@SupKaizer 3 года назад

I am actually doing lamb ribs now funny to see this one posted today 😅

@martinvermeulen9690 3 года назад

I wonder if it has something to do with the Lamb being European Lamb... In South Africa, Lamb is really good. It might be because of our sheep's diet of Fynbos or Karoo bushes. Fynbos is a type of shrub that grows in the Cape and in parts of the Karoo. Rooibos is also a type of Fynbos - the stuff we make rooibos tea from. Fynbos has a very nice herby scent, and I think it affects the taste of the lamb. I think South African Lamb, and particularly Karoo Lamb doesn't have that "gamey" or "farmey" taste that other types may have.

@wilbeblay5834 3 года назад

Best way to make lamb ribs is to take a full rack and let it stand on its side(vertical) next to the fire, season with coarse salt, thyme, and Worchester sauce and a bit of balsamic vinegar.

@xanderzone0207 3 года назад

Ied Mubarak en eetsmakkelijk!

@pakleader4 3 года назад

My uncle had rib joint and he would cut the fat out before being served. It changes the flavor of the lamb. There is friend of my uncle Sherman’s he is Ollie gates of gates bar b que he would boil and then smoke but remove the fat before being served. I love your way because you show the mistakes we’re others will not. I have been trying to do the same thing with fakers on RU-vid that getting people hurt. My topic is survival methods. I’m a former United States marine and US Army explorer (advanced Eagle Scout). So wilderness survival is something I learned early in life and it makes me sick to fakers on the internet. But love the way you show mistakes so others can learn. That is a sign of a good instructor or teacher. Thank you for being there for us. Pakleader4. Patrick Kimbrough

@iscathful4798 3 года назад

Hahaha Morrison was so brave wenn he ate the lamb rips 😂👍

@craigw4644 3 года назад

Worth the watch, now I don't have to waste money trying to smoke lamb ribs. Thanks!

@jakeytedesco3003 3 года назад

Lamb and pork always go well together when I put them in soups, sauces, minces and pies.

@kimberlyowens4558 3 года назад

Okay before I watch the rest of this video, I want to say that you already SKEWED you test results AGAINST THE LAMB. Although using same cut of meat, PORK and LAMB have totally different FLAVOR PROFILES. You should have used: olive oil, salt/pepper and plenty of garlic, lemon, oregano and cumin as the LAMB RUB. Now back to video for the results 😉

@Nillersoon40 3 года назад

Nope..the problem is that lam fat just don't taste good! I have heard that a lot of mustard powder in the rub should do wonders.

@Marcel_Audubon 3 года назад

no rub will melt away that much nasty fat

@andytaylor3949 3 года назад

Marcel Audubon those ribs are trimmed really badly. “I got these from an online butcher” says it all.

@robvegas9354 3 года назад

and some rosemary :)

@rey024 3 года назад

I use Lam ribs in my plov. So you bake them hard in loads of oil. Chopped carrots, cumin, salt, pepper, rice and water, put in a whole garlic (clean it though). Most amazing lam ribs ever.

@ormonddude 4 месяца назад

I Put a Ton of Fresh Rosemary in the BBQ Sauce for the Lamb and in the Rub, then I cook them Medium - Delicious

@jojobabusa5047 3 года назад

What is that ketchup mayonaise? Thanks for answer

@blackboxing84 3 года назад

I have smoked a whole middle section off a lamp before.cut just behind the front legs and last rib with a bit of the flap.Dont cut through the middle of the spine. Salted the crap out of the fat/skin and it was a massive hit.

@OlGregge 3 года назад

Try a rosemary rub. Lamb without rosemary is just not right for me, but then again I'm Australian and a roasted leg of lamb with lots of rosemary, garlic and mint sauce on the side has been a part of every Sunday since I was a small child.

@bradcavanagh3092 3 года назад

Next time try a rub with powdered rosemary and a honey mustard sauce, or get your hands on some Australian saltbush lamb and just have it with no seasoning.

@DonPandemoniac 3 года назад

Absolutely, lamb just needs a different set of flavorings to compliment it's taste.

@salsagardens9570 3 года назад

Yep .......

@greatnortherntroll6841 3 года назад

I had the same reaction to lamb ribs, probably 20 years ago when my favorite BBQ joint offered them up as a special... They never made that mistake again! 🤣

@johnstoltz2768 3 года назад

Pitmasterx!!! I really love your chanel...and big LOL with this trial and error. Would really enjoy to have you guys over here in South Africa and take you on a cultural journey and proudly South African traditions with a 'braai' (bbq).. Lamb ribs are the best meat ever, when prepared correctly and the type of wood fire is a huge factor in taste. Wish I could've used emojis in this reply so you could see all the smiling faces and thumbs up... Looking forward to your reply.

@Mustafiz1972 3 года назад

Greetings from Bangladesh! Enjoy your channel greatly. Two points (1) I think lamb fat oxidizes differently in heat and can result in an off putting taste; hence you need strong herbs and garlic to counter. (2) Have you ever tried to apply your methods to goat meat (we call goat meat mutton in Bangladesh, though I understand that in the west, mutton is used to describe sheep's meat)?

@rykson161 Год назад

Good info ! We like curried goat meat here in France , Paris

@Elle9228000 3 года назад

Yes lamb can be gamey it needs acid like lemon and some heat from chillies. I really appreciated your honesty thanks

@lufo5 3 года назад

You could marinade the lamb before with red wine Mediterranean spices and maybe some lemon slices. It would take away the bad fatty taste and give a nice flavour. Enjoy.

@peterrizk5131 3 года назад

Pork ribs are amazing, but you should try to compared grilled lamb vs grilled pork, it will be a direct win for lamb.

@robertm4347 3 года назад

I love lamb ribs(though I raised and butchered it myself, so maybe I was just using everything, but the hole family loved them), I grill them hot and fast just like a rare chop. Possibly smoking dries them out too much and adds a bad flavor to the fat. I LOVE LAMB FAT.

@frankd5426 3 года назад

treating lamb like pork with same rub and times was never going to work. the lamb was smaller. the lamb i think, would require less time at the same heat and different herbs and spices to highlight its natural flavours. rosemary, thyme, garlic, lemon etc are all great flavours that work well with lamb. maybe chinese style would work with a sticky sweet n sour sauce?

@GrizzAxxemann 3 года назад

Reminds me of the time I tried to do venison ribs. It was like eating chapstick.

@dwaynewladyka577 3 года назад

I love both lamb and pork. I'd say both look really good. Cheers, Roel!

@inellialp 3 года назад

You should try grilling the lamb and fast on open fire and flames. With salt pepper and some herbs. Also scoring the fat helps make it more crispy and tasty. You can also try seperating the ribs as 1-2 bones

@Wbeelen 3 года назад

Lamb fat to me tastes like a group of goats smell on a hot summer day. Great experiment though!

@Chukinspi 3 года назад

The first time a ate lamb, i feel exactly that, but they standing in front of me with that smelling, now I am giving them a second chance.

@pvoshefski 3 года назад

Great as usual...not too sure about those woodboxes. maybe overkill.

@michaelturner7793 3 года назад

"Milk and french fries"... damn man.

@terranceramirez4816 3 года назад

I just smoked some lamb ribs and they turned out amazing. They were pretty fatty so if that's not your thing that's not your thing but I think if you have the right rub/baste you can definitely make it work. I did a rub of salt, pepper, garlic powder, cumin, cayenne, thyme, oregano, and rosemary and smoked them for two hours at 275F over cherry and pecan and basted them with a red wine baste with some other stuff added.

@samsungemployee5243 Год назад

I did notice that my muscles grow faster if i eat lamb when i workout and pork just give me allergies (acne inversa) no matter what i do.

@ziyaadw 3 года назад

Lamb is extremely tender even when uncooked, low and slow doesn't work, fast and hot grilled allows the fat to drip off and away. You need to do a video to allow lamb to reclaim its greatness 🙌

@vin5388 3 года назад

Thank you , you saved me from doing this myself.

@ShanePienaarEdge 3 года назад

Try mutton ribs instead with this recipe. It's a Cape Malay South African traditional recipe used on sosaties or mutton ribs - CURRIE MARINADE (VERY DELICIOUS) NEED: 8 Onions cut into rings 2 tablespoons Curry Powder (I use Amina’s Mutton Curry Paste) 1 tablespoon Tumeric 4 tablespoons Sugar 2 tablespoons Maizena(CORN Flour) 2 cups Vinegar 2 cups Water 1 cup Mrs Balls Chutney 1 cup Apricot Jam DO SO: Fry the onions, add curry, turmeric, sugar and vinegar. Mix the Maizena with the water. Add to mixture and heat and as soon as it starts to bubble add the chutney and apricot jam. Boil through and remove from heat and allow to cool. Pour over your meat and stir every day. The best is if you let it marinate for seven days. It makes a lot of marinade so you can scale it down to suite your needs

@mervo1477 3 года назад

In Kenya we do alot of lamb but the best way is to get it over an open flame

@EnergizerTX 3 года назад

everytime I hear you say "Kecap Manis" I hear ketchup-mayonaise... lol

@danielwanies3692 2 года назад

Try this next time. After that initial smoke, wrap in foil with butter ghee (clarified butter), Onion juice and some MSG and back on the smoker. Let it steam and render that fat for another hour. Different product that (trust me) will stand up to the pork!

@snoopietravis755 3 года назад

Makes sense y u never see lamb ribs lol they was like o for u we send extra ribs omg too funny guys great video

@OnTheFritz602 3 года назад

Venison ribs are now definitely out of the question, as suggested by my Dad's old deer hunting buddy. Nice to see this comparison, pork seems impossible to beat when it comes to ribs. Sticky, or with simple seasonings, they just taste amazing!

@carvedwood1953 2 года назад

Venison ribs can definitely be a thing done correctly.

@faervas1234 3 года назад

With lamb you have to render the fat while grilling. You also have to keep an eye on them because their is so much fat it will cause a grease fire that will melt/burn the non-metal part of the grill. One rack of ribs can send flames shooting 30 ft in the air.

@jaredrobinson182 3 года назад

The best lamb ribs is you tack a lamb flap and not a lamb rack of ribs and cut them down to a rack, then make a the same rub as tin the video but add rosemary, thyme, mint and garlic, make the same source but put less sugar in it and add red wine and some of the rub to it and add fresh mint, rosemary, thyme and garlic to it as well. I find a smoke and wrap in brown butcher paper meathead is the best way to go but don't use apple wood to smoke, because I am from Australia, I tend to use Aussie smoke woods like Red gum, or red Iron-bark witch at the moment is a got for everything, but if you can't get that were you are try good old hickory in stead. I try to cook at a temp of around 120`c (250`f) to 135`c (275`f) until I reach a internal temp of around 63`c (145`f) for medium rare to 71`c (165`f) for medium it usually tacks around 1 1/2 hr to 2 hr, once there I source them and cook for 1/2 hr to 1 hr until there are dune, over all cook time I would say about 3 hr to 4 hr.

@jaredrobinson182 3 года назад

P.S. I forgot to add trim off as much fat as possible.

@turto82 3 года назад

Salt, pepper, garlic and rosemary rub. Smoke @250* til fat renders down, if you see yellow fat - it's not done. For best results finish over open flame. Good lamb doesn't need sauce.

@jimkhambatta806 3 года назад

As others have said, you must grill lamb ribs over direct charcoal, not so hot as they catch fire, but hot enough to render the fat, but not all of it. They are devine,

@valentinoartist578 2 года назад

Geweldig ✨👍🏾

@ssonderegger9941 3 года назад

The lamb ribs at south side market in Elgin are freaking amazing.

@davidkuan4776 3 года назад

Lamb fat need to be "burn"ed to get the favor out, just smoke BBQ is not good enough...

@DigitalEkho 3 года назад

idiot....

@jpgiii85 3 года назад

It's the smoke that's making it taste bad. Fool.

@josephcampese5347 3 года назад

your logic is horribly, flawed.

@MrElvanwyk 3 года назад

Lamb rib is a South African favourite and there is only one way to make it. Rub lemon juice, salt, pepper in the ribs and BBQ it very slowly, offset heat. We call it staanrib, google it.

@TTH991 3 года назад

Hey, could you make another test with "grain-fed" lamb? I am not sure whether I just made up this memory, but I believe to remember that in one of Guga's older videos he said, that "grain-fed" lamb doesn't have that gamey taste of the typical european "grass-fed" lamb.

@gregorytracy3512 3 года назад

Love lamb chops on my pellet smoker. Haven't tried lamb ribs.

@jonaslundgren3130 3 года назад

Have you tested turkywings on the smoker. From Sweden

@markstestkitchen 3 года назад

Sous vide is a good way to do lamb ribs because you render out lots of fat. Then brush them with an Asian bbq sauce with soy, rice wine vinegar and oyster sauce and throw on the grill. They’re delicious.

@ironman44320 3 года назад

You should use the salt and pepper as your control, and then do pork and lamb with bbq rub, AND pork and lamb with traditional lamb seasonings.

@LownSlowBasics 3 года назад

Hey mate, you need to trim that fat cap off of the lamb. Come check out my latest lamb rib video and try them again. I show you how to trim 😉

@JohnVerpeleti 3 года назад

Hate to point this out, in a public forum, but one of the logs in the background is not sitting right in the pile (right-side block as you look at it, second row, left-half, third log from left on the top row).

@SubExploration 3 года назад

Have you considered experimenting with more exotic meats? I have had good success with crocodile and camel on the bbq in the past 👍

@AbdurrahmanZedSaeed 3 года назад

camel aren't exotic, arabics eats it like lambs,sheep,goats and beef...

@dirkkersten7203 3 года назад

@@AbdurrahmanZedSaeed i guess it depends on what culture you are from/what country you are in

@notyourbusiness7097 3 года назад

Gross.

@toalimasue4012 3 года назад

Man I love lamb ribs. In the Polynesian culture we Q our lamb ribs a bit different. Pork ribs are simple and easy, but when it comes to Lamb ribs you have to adjust the way you Q it.

@dennismade-in-england6189 3 года назад

Pork always! Great work guys

@EHCBunny4real 3 года назад

I make spaghetti sauce called Sunday Sauce with lamb ribs or shanks.

@detroitbear1651 3 года назад

I did this several years ago and feel your pain. A friend of my bought a couple racks because he couldn’t eat pork anymore and wanted me to BBQ them for him I said hell yeah let’s do it. No no no no no I have since learned that the flavor profile you go for is much different than pork because of the lambs fat very gamine best cook over open 🔥. A more citrus and herb profile is what may work best.

@30cheomu 3 года назад

Lamb rips always need a marinade with a base of onion and garlic. Also it need grilled quick and on high heat.

@atomfallen2409 3 года назад

Im going to try this way tonight.wish me luck

@30cheomu 3 года назад

@@atomfallen2409 tell me how i tasted

@MarkusDages 3 года назад

Thanks to this comparison. Try Lamb Ribs with herbs like rosemary, garlic and maybe experiment with different smoke woods.

@TheFamilyChef65 3 года назад

Lamb is usually served savory. Maybe a garlic and herb coating would've been better? Or, maybe, since it's traditionally served with mint jelly, try making a mint BBQ sauce?

@shawngilday3351 3 года назад

lol great video.

@WillisMcV 3 года назад

Baby lamb puke.. 😂 I almost choked on my sip of Jopen Jack Daniels Meesterstuk I was enjoying while watching this vid 😂👍

@nicholastrowell1859 3 года назад

I can’t wait for the new studio to be complete bc I do miss the old studio and denise

@lovingcars 3 года назад

You haven't had good Karoo lamb ribs from South Africa. The fynbos gives it great flavour.

@juannel4070 3 года назад

Lamb rib is one of the greatest tasting meat around. You need salt & pepper with a lemon, garlic and worcestershire sauce. Also the lamb needs to be slowly cooked over charcoal. I promise you it will blow your mind. You gotta try it