Pit notes
Cherry wood. Cherry is a great match for lamb. Hold the smoker steady at 120°C.
Wrap only if needed. There's no need to wrap, but if the bark looks like it's going to burn, wrap and carry on.
Probe for tender. They're done when they probe at 96°C. No rest needed: cut into single ribs and serve with the tzatziki.
Que Club Recipe · Lamb · Low & Slow
Lamb Ribs
At our restaurant, lamb ribs were a timeless favourite, and now, even though our doors have closed, we’re excited to share the recipe that made them legendary. Lamb ribs might not be a typical find on a classic BBQ joint’s menu, but trust us—they’re worth every bite. The secret lies in the marinade: a blend of Mediterranean herbs and spices that perfectly complement the tender meat.
Ingredients
- 2 racks of lamb ribs
- The Feedlot ‘Grasslands’ Rub
- 1 cup Greek yoghurt
- 2 garlic cloves, minced
- 1 Lebanese cucumber
- 1 handful of mint leaves and dill fronds, roughly chopped
How to cook it
Set up your smoker, we’re aiming for a temp of 120°C (250°F). Cherry wood is a great choice to go with lamb.
Trim off any daggy bits on your lamb ribs. You don’t need to worry too much about removing the membrane on the bone side, it’s quite thin and will cook down. Give each side a good coating of Grasslands. You can use a little olive oil as a binder, if the rub is having trouble sticking.
The ribs will take about 3 hours to smoke. There’s no need to wrap, but feel free to if the bark is in danger of burning.
While the ribs are smoking, cut the cucumber in half lengthways. Use a spoon to scrape out the seeds. Grate the flesh, and squeeze out as much moisture as you can.
Mix the yoghurt, herbs, garlic and cucumber in a bowl, and pop in the fridge until your ribs are ready.
When the ribs are probing at 96°C (205°F) they’re done. No need to rest them, just cut into individual ribs and serve with your tzatziki.
