That's a very handsome lamb at 0:37 :) Right amount of fat on the lamb, that'!s what you need for a delicious lamb ribs. I'm using the fat from the ribs to enhance the flavor of any kebab 👍 That's a perfect dinner for New Year'S dinner btw, much better than a roasted turkey :)
I've been eating lamb ribs since I was 11,I'm now 73. I LOVE THEM!!! Never tried them on the grille. I have some in the freezer,WILL TRY..YUM! The little girl seemed like she got a tough piece.❤
Those look awesome! I don't think I've ever seen - nor have I really looked for lamb spare ribs. I'm sure I can find some at the many butchers and meat packers around town here, so I will definitely have to shop around for some!
You should definitely be able to find them in Chicago. I buy mine from D'Artagnan and they are excellent at about $15/rack ($30/2 racks). Here are the ones I use: bitly.4emv.com/DT_LambRibs. Thanks for watching!
What's better than pork ribs? Lamb Ribs! I even liked these better than the goat ribs ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9skjkFz6-1Q.html - If you haven't seen that one yet, you're missing out!
These look delicious!! Never had lamb ribs before but we will try them out! Btw I got Jacob the grill gun for Christmas! Where do you get the little propane tank that you attach to it?
You should definitely try them - I know you already love D’Artagnan meat! And I bet Jacob was so happy! Here's a link to the tanks: amzn.to/3aE9dtU - but you can probably find them at the local hardware store. I know he's not going to want to wait to use it!
I'm with you, Bernhard - but most people are just turned off by it (at least here in North America) - so alas I have to show them how to make food they would enjoy! Now if you want to take this rub and treatment and use it on, say a lamb neck or shoulder steak......it will bring out the natural gamey flavor and I would imagine you will love it! Thanks so much for watching and taking the time to comment! -Al
Looks delicious! Generally when smoking meat, for me the amount of time on the smoker is a guide, but I tend to pay more attention to the temperature of the meat to determine when to pull it off of the smoker. What do you recommend as the ideal done temperature for lamb ribs?
Hi Kurt! The best bet is to actually cook to texture with ribs, just like with Brisket or Pork Shoulder - but you don't want to wait for it to release and feel like butter. You should get that firm but not tough texture somewhere in the 190-200 range. Thanks for watching!
They look really good, to bad out here in California it’s almost impossible to find lamb spareribs. What do you think about basting them with bbq sauce while still on the smoker? 🤔 Another great video buddy 👍
Hello Boricua I hope you had a great holiday! First of all - here’s where I get mine and they ship to CA. About $30 for 2 racks: bitly.4emv.com/DT_LambRibs As for sauce, I wouldn’t. The flavor of the lamb really shines through especially if you use a rub like the one I made in this video. Sauce would just hide the natural wonderful flavor. When we tasted, nobody even used the mint jelly because the lamb flavor was so good!
