Cured and smoked lamb ribs and breast – Very Luscious! Highly Recommended! (more in comment)
Cured and smoked lamb ribs and breast – Very Luscious! Highly Recommended! (more in comment)
by SpicyBeefChowFun
4 Comments
Classic_Explorer7739
This looks awesome
SpicyBeefChowFun
I’ve done these a few times now These are “lamb breast” from Walmart that I think run $3.19/lb(?) here in Austin. Dust with pink salt #1, then I add more regular salt, sage, black pepper, garlic, and maybe some rosemary, thyme, and/or coriander seed -They’re forgiving on spices. Cryovac or just ziplock and refrigerate for 3-8 days.
One piece of the package is usually the lower portion of lamb Loin Chops – the pork equivalent would be a rack of rack of St. Louis Ribs WITH the BELLY/BACON still attached to it. But they smoke up like little racks of beef short ribs – luscious and fatty. The ribs will even pop out different sides when done just like short ribs. Sheep have a variable number of ribs – sometimes the left and right count won’t even match. But expect at least 7 and up to 9 ribs on this rack.
The second piece in the package comes from even farther down towards the ground (I believe – or in back of?). There are usually ribs in two drastically different directions here, 3 of which aren’t fully calcified and run lengthwise, a thicker layer of belly and some hard to get intercostal meat. You don’t cut this – you just go caveman-style with it and rip apart the layers with your fingers and shove it into your face. Here I’ve cut into a little so I can shove it into my face with a few more manners than your typical caveman. I’m also erect <ahem> – Not squatting or sitting. But I *am* grunting in solidarity.
Or, this would be a good cut for Scotch broth. Buy two packages of these at Walmart and smoke the ribs and make a meaty broth from these with a long simmer.
These were moked at about 300F for maybe 5.5 hours (I don’t keep track – they’re done when they’re done) over lump briquettes and fallen pecan twigs and branches from the neighbors and my yard, and until they reached 205F and 207F. No wrapping necessary, but I usually do.
“Served” (it’s standing counter self-service night) with garlic bread and fortified home-brewed 11%/abv, with sugar to spare, 100% home-squeezed watermelon …uh, Wine? Cider? Whatever <sigh>. Nastiest shit I’ve ever made/brewed. But I drank this glass and will attempt the rest (I added lemon, lime, and a 26oz can of cheap fruit cocktail and it’s still worse than every Four Loko combined.
Life_Walrus_4263
looks delicious.
only problem lamb tastes like piss to me
PopsRacer9
I love lamb and those look amazing. I just can’t find ribs around where I live. I guess I could order them but that just seems like a hassle when I can do a leg or some St Louis pork ribs.
4 Comments
This looks awesome
I’ve done these a few times now These are “lamb breast” from Walmart that I think run $3.19/lb(?) here in Austin. Dust with pink salt #1, then I add more regular salt, sage, black pepper, garlic, and maybe some rosemary, thyme, and/or coriander seed -They’re forgiving on spices. Cryovac or just ziplock and refrigerate for 3-8 days.
One piece of the package is usually the lower portion of lamb Loin Chops – the pork equivalent would be a rack of rack of St. Louis Ribs WITH the BELLY/BACON still attached to it. But they smoke up like little racks of beef short ribs – luscious and fatty. The ribs will even pop out different sides when done just like short ribs. Sheep have a variable number of ribs – sometimes the left and right count won’t even match. But expect at least 7 and up to 9 ribs on this rack.
The second piece in the package comes from even farther down towards the ground (I believe – or in back of?). There are usually ribs in two drastically different directions here, 3 of which aren’t fully calcified and run lengthwise, a thicker layer of belly and some hard to get intercostal meat. You don’t cut this – you just go caveman-style with it and rip apart the layers with your fingers and shove it into your face. Here I’ve cut into a little so I can shove it into my face with a few more manners than your typical caveman. I’m also erect <ahem> – Not squatting or sitting. But I *am* grunting in solidarity.
Or, this would be a good cut for Scotch broth. Buy two packages of these at Walmart and smoke the ribs and make a meaty broth from these with a long simmer.
These were moked at about 300F for maybe 5.5 hours (I don’t keep track – they’re done when they’re done) over lump briquettes and fallen pecan twigs and branches from the neighbors and my yard, and until they reached 205F and 207F. No wrapping necessary, but I usually do.
“Served” (it’s standing counter self-service night) with garlic bread and fortified home-brewed 11%/abv, with sugar to spare, 100% home-squeezed watermelon …uh, Wine? Cider? Whatever <sigh>. Nastiest shit I’ve ever made/brewed. But I drank this glass and will attempt the rest (I added lemon, lime, and a 26oz can of cheap fruit cocktail and it’s still worse than every Four Loko combined.
looks delicious.
only problem lamb tastes like piss to me
I love lamb and those look amazing. I just can’t find ribs around where I live. I guess I could order them but that just seems like a hassle when I can do a leg or some St Louis pork ribs.