Smoked Lamb Ribs Recipe: Tips for Smoking Lamb Ribs

Smoking lamb ribs slowly over indirect heat in a wood pellet or electric smoke infuses them with a smoky, rich flavor. This low-and-slow cooking method also yields lightly browned, tenderized meat that falls right off the bone (much like smoked beef ribs or pork ribs).
Another benefit of smoking lamb ribs is the ease of cooking; simply place the ribs on the smoker, close the lid, and wait a few hours for a tender result.

Lamb ribs have a gamey taste that flavorful smoking woods, like hickory (for a nuttier flavor) and mesquite (for a smoky, barbecue-like flavor), enhance perfectly. You can also add applewood or cherrywood into your wood chip mixture to lend some fruity notes to the meat.

Milder woods like cherry or pecan add a subtle smoke flavor that allows the flavor of the lamb to shine.

This tasty barbecue dish will have you feeling like a pitmaster in no time. Follow these tips to make the most of your smoked lamb ribs.

1. 1. Keep the temperature consistent. Keep the temperature of your smoker consistent when smoking any type of meat. Any dramatic dips or elevations in temperature could yield unevenly cooked or dried-out ribs.
2. 2. Follow the texture, not the clock. The cook time for your lamb ribs will vary, depending on the smoker and the size of the ribs. Most lamb ribs will take around 3 hours to cook in the smoker, but monitor their doneness using a high-quality meat thermometer or toothpick. You should be able to insert a toothpick between the bones of the rib with almost no resistance when the meat is done. To cook by temperature, remove the ribs when an instant-read thermometer reads 145 degrees Fahrenheit.
3. 3. Incorporate different seasonings and sauces. Adjust the dry rub in this recipe to include your favorite spices and herbs, from brown sugar and cumin to garlic powder and coriander. Incorporate spicier additions, like red pepper flakes, cayenne, chili powder, and smoked paprika for an added kick. Rub the pork with yellow mustard or Dijon mustard before cooking for additional moisture and tanginess. Spritz the ribs intermittently with bourbon, apple juice, or apple cider vinegar during cooking to add some moisture, or brush on your favorite BBQ sauce towards the end of smoking for a tasty combination of flavors.