Spice-Smoked Lamb Ribs with Cherry Barbecue SauceSteven Raichlen
Spice-Smoked Lamb Ribs with Cherry Barbecue Sauce
- Yield: Serves 8 as an appetizer; 4 as a main course
- Equipment: Bradley digital smoker; cherry wood; spray bottle
- 4 racks of “Denver cut” lamb ribs (the ovine equivalent of a pork spare rib—each 1 to 1-1/2 pounds)
For the rub (or use your favorite rub):
- 1 tablespoon kosher salt
- 1 tablespoon cracked black peppercorns
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 cup cherry cola in a spray bottle for spraying
- Cherry Barbecue Sauce
Step 1: Prepare the ribs: Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack. Turn the ribs over and using a knife, score a crosshatch pattern on the meat side. Make your cuts about 1/2 inch apart and 1/4 inch deep. Repeat with the second rack.
Step 2: Make the rub: Combine the ingredients in a mixing bowl and mix with your fingers. Sprinkle the rub on the ribs on both sides, rubbing it into the meat.
Step 3: Set up your smoker following the manufacturer’s instructions. Preheat to 225 degrees.
Step 4: Place the ribs in your smoker and smoke until tender and the meat shrinks back from the ends of the bones, 2-1/2 to 3 hours. Start spraying the ribs with cherry cola after 1 hour and spray once an hour until done.
Step 5: Optional: The last 5 minutes, brush the ribs with the sauce and direct grill over a hot fire to sizzle the sauce into the meat.
Step 6: Transfer the racks to a cutting board and cut into individual ribs. Serve with Cherry Barbecue Sauce.
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