Mediterranean Lamb Ribs

Smoked Lamb Ribs dry rubbed in a Mediterranean style. Perfect when you’re looking for a different style of red meat! Goes great with my home-made tzatziki sauce!

YouTube Instructional: https://youtu.be/RJyw4wujMBo

Makes appx 2 rack of ribs

Ingredients:

• 2 Racks of lamb ribs (frenched optional)

• Yellow Mustard

• Apple Cider

Mediterranean Dry Rub:

• 1/8 Cup Paprika

• 2 Tbsp Kosher Salt

• 1 Tbsp Cumin

• 1 Tbsp Dried Ginger

• 1 Tbsp Brown Sugar

• 1/2 Tbsp Ground Corriander

• 1/2 Tbsp Ground Allspice

• 1/2 Tbsp Black Pepper

• 1/2 Tbsp Dried Oregano

• 1/2 Tbsp Cinnamon

• 1/2 Tbsp Garlic Powder

• 1/4 Tsp Red Pepper
  

Step 1: Trim the Lamb

Remove any silver skin you can see, and trim down the fat cap to about 1/8 of an inch on both sides.

You can French the ribs here (if they aren’t already from the butcher) to speed up the cooking time, or to make neat for presentation.

Essentially all you are doing is removing fat and meat from the top 1.5 inches of the rib, exposing the bone.

Step 2: Apply binder and dry rub

Slather enough yellow mustard on all sides of the ribs to cover. Generously coat all sides of the ribs in the Mediterranean rub (there will probably be extra rub left over). Set uncovered in fridge on a wire rack for at least an hour or two to let the rub work into the meat.

Step 3: Smoke the ribs

Set smoker to 220 degrees. Once its up to temp, put ribs on top rack meat side up.

After 45 minutes spritz with apple cider and continue to spritz every following 45 minutes.

Step 4: Remove from smoker

The internal temp we are looking for is around 130-135. But the real test of lamb ribs is to push a toothpick into the tissue between two bones. If it goes in and comes out easily, they are done. Remove and cover in tin foil to let the meat rest. It will come up to 140-145 in about 15-30 min.

Enjoy!