Rosemary Lamb Ribs
Lamb ribs are rubbed with a savory rosemary-garlic mixture and slowly smoked at low temperature. The fat renders out, making the ribs tender and aromatic. Cherry wood lends the lamb a slightly sweet smoky note.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutes + 4–8 hours restingLoosen and peel the silver skin from the back of the ribs with a knife. Mix all spices with olive oil and rub both sides of the ribs. Cover and marinate in the refrigerator for 4–8 hours.
Smoking
3–4 hoursPreheat smoker to 110–125 °C. Place ribs bone-side down. Add cherry and beech wood. Replenish wood every 60 minutes. Smoke ribs until core temperature reaches 88–95 °C and the meat pulls back from the bone.
Resting and Serving
10–15 minutesRemove ribs from smoker and rest wrapped in foil for 10–15 minutes. Then cut between the bones and serve immediately.
Pro Tip
Always remove the silver skin – it prevents the spices from penetrating and becomes tough during smoking.
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