Lamb Ribs Za'atar
Tender lamb ribs seasoned with the Levantine Za'atar spice blend of thyme, sumac and sesame, hot smoked until the meat falls off the bone like butter. The earthy and slightly acidic notes of Za'atar form a wonderful combination with the intense lamb flavor. Fruit wood enhances the Mediterranean spices and creates a golden crust.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesLoosen the silver skin on the bone side with a knife and remove completely. Mix Za'atar, salt, sumac, pepper and sesame with olive oil. Rub the ribs evenly on both sides.
Marinating
4-12 hoursWrap the seasoned ribs in plastic wrap and let them rest in the refrigerator for at least 4 hours, ideally overnight. Bring to room temperature before smoking.
Smoking
3-5 hoursPreheat the smoker to 120-135 °C. Add apple and plum wood chips. Smoke the ribs bone-side down indirectly. After 2 hours, spray with olive oil-lemon mixture. Cook until core temperature of 88-93 °C.
Resting and serving
10 minutesLet the ribs rest for 10 minutes. Sprinkle with fresh Za'atar and serve with hummus and flatbread.
Pro Tip
Always remove the silver skin – it prevents spices and smoke from penetrating the meat. After 2 hours, spray the ribs with olive oil and lemon juice to keep them moist.
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