Sunday, August 31, 2008

Smoke-Grilled Lamb Ribs

My brother Stephen is a chef and a grill master, so when he sent me this picture of the dinner he prepared tonight, I just had to post it. I was not lucky enough to taste these ribs, but I just know they were awesome. I'm not even a huge fan of lamb, but with a rich rub like this and a little smoke, even I would love to give them a try. At my request, he wrote out an actual recipe, something he rarely uses, but is helpful to some of us -- at least as a starting point.
"Can you say YUM? I found a stray rack of lamb ribs . . . never seen that particular product before. Rubbed them with rosemary, whole grain mustard, garlic and olive oil. Hickory and apple wood smoked . . . too good to be true! It is a good preparation . . . not gamey at all, tastes more like bacon!!
2 racks of ribs (approximately 3 lbs.)
3 cloves garlic, minced
3 sprigs fresh rosemary or 1 tbsp. dried
4 tbsp whole grain mustard or Dijon
2 tbsp. kosher salt
1 tbsp. black pepper
juice from 1 lemon
4 tbsp. olive oil

Combine all in a bowl to make a thick paste. Rub all over meat and refrigerate for 2 hours, or as long as overnight. Grill over INDIRECT heat (225-250 degrees), so as not to burn the marinade, using any wood of your choice for smoking. Cook to internal temperature of at least 180 degrees -- this is a very moist rib, so you may want to cook longer to render more fat off the ribs.
* Smoking tips - soak wood chips in water for at least 30 minutes, then wrap in a foil pouch poked with holes to release smoke. Place directly on coals; replace with a new pouch of wood chips as soon as you don't see any smoke.

On gas grills, just use one burner and put meat off to the cold side; place the wood chip pouch on the flames.

Bon appetit!

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