Memorial Day BBQ!

fruity!

I couldn't resist picking up a couple racks of lamb ribs at Walmart this week but haven't decided how to do them yet. Don't think I've ever eaten smoked lamb so may start them in the smoker then crisp up over flames? Hard to resist a simple rub of mint, OO, garlic etc and a simple grill but can't imagine them being tender without low and slow heat.

What would you do with them?

Also will likely smoke a rack of beef ribs and C.S. pork ribs.

 

I like to do lamb Greek style. Lemon, garlic paste, oregano, salt, pepper and Cavender's.

 

I do it similarly with the addition of rosemary and thyme. I've smoked a boneless leg of lamb on high heat and it was AWESOME. I've been dying to do another.


Mark

 

Kinda split it down the middle with both your advice: one 2lb rack (labeled "Lamb Breast"(!)) smeared with dijon then a few chopped fresh herbs, the other 2 pounder only with a little veg oil and lemon jc then S&P and lots of chopped fresh mint, rosemary and thyme.
Hoping these come out great. At $2/lb they look almost like a cross between baby-back and long-ribs, and are quite meaty.

When I opened the vac pac of the rack of beef ribs it had a definite funky smell, even though the sell-by date was June 6th, so had the wife return it while I adjusted the menu.

Instead of grilled yakitori chicken I liberally coated the boneless thighs with Cowboy rub and just dropped them on the smoker, 2 hours after the lamb and 3lbs of beef short ribs (simple S&P rub) went on. Also just wrapped the lamb in foil for the final 3 hrs.
Ranchero beans are on the smoker and corn pone will join the party with about an hour to go.
Great day out here, I already smell like a BBQ pit