Hot Smoked Lamb Ribs with Thyme and Honey
Tender lamb ribs with an aromatic thyme-honey glaze, slowly hot-smoked to perfection.
Ingredients(for 1 kg)
Instructions
Preparation
2 StundenRemove the silver skin from the ribs. Mix all dry ingredients and rub the ribs generously. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
Smoker Setup
30 MinutenPreheat smoker to 110-120°C. Soak cherry and apple wood chips for 30 minutes, then place in the smoker box.
Smoking
3,5 StundenPlace ribs bone-side down in the smoker and smoke for 3.5 hours at constant temperature. Add wood chips regularly.
Glazing
30 MinutenMix honey with chopped fresh thyme and brush the ribs every 10 minutes. Glaze for a total of 30 minutes until a shiny crust forms.
Resting and Serving
10 MinutenRemove ribs from smoker when core temperature reaches 88°C, wrap in aluminum foil and let rest for 10 minutes. Then cut into individual ribs and serve.
Pro Tip
Always remove the silver skin from the back of the ribs so that smoke and spices can penetrate deep into the meat.
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