Smoked Cumin-Chili Lamb

Name: Lamm Cumin-Chili geräuchert
Total time: 4 h
Ingredients: 18 g Salz; 12 g Gemahlener Kreuzkümmel; 8 g Chiliflocken; 10 g Geräuchertes Paprikapulver; 3 g Cayennepfeffer; 8 g Brauner Zucker; 5 g Knoblauchpulver

SmokingLambHot SmokingEasy4-6 hrs72-74 °C120-135 °CHickory + Mesquite

A fiery and spicy smoking variation with North African-Mexican influences, where cumin and chili play the lead roles. The robust dry rub forms a crispy, spiced outer crust during smoking while keeping the meat tender and juicy inside. This combination is excellent for lamb ribs or shoulder.

Ingredients(for 1 kg)

Salt18 g

Ground cumin12 g

Chili flakes8 g

Smoked paprika powder10 g

Cayenne pepper3 g

Brown sugar8 g

Garlic powder5 g

Instructions

Prepare and apply rub

15 minutes + 2-12 hours

Thoroughly mix all dry rub ingredients. Firmly rub the rub into the entire surface of the meat, including crevices and ridges. Cover and refrigerate to rest.

Smoking

4-6 hours

Preheat smoker to 120-135 °C with hickory and mesquite wood. Add the meat and smoke, allowing more intense smoke development during the first 2 hours. Check internal temperature every 60 minutes.

Finishing and serving

15 minutes

Once 72-74 °C internal temperature is reached, remove from smoker and rest uncovered for 15 minutes to keep the crust crispy. Serve with lime wedges and fresh cilantro.

Pro Tip

Dose chili to taste for even heat. Those who prefer less spice can use ancho chili instead of cayenne pepper – it delivers flavor without extreme heat.

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