DRC1379 wrote:Off to the races



After 2 1/4 hours @ 250° I elevated the temp to 375° for 45 minutes to develop crispy bits


A short stack of utter delight

Yes that does look Lamb-Tastick! For sure!!

I should have thought about smoking the ribs that I cut from the breast/belly of the lamb that I made into lamb bacon. I ended up making riblets that went into cassoulet and using the bones to make lamb stock which appears to be a vastly inferior use as compared to the pictures upthread.

The ribs look amazing. Great work.

Oh boy oh boy! The smoke ring is simply brilliant! Did you sauce them at table?

Great job!

Geo

Geo wrote:Did you sauce them at table?

Actually, no. While there are lots of wonderful sauces and sauce recipes, my wife and I tend to enjoy our 'q 'neat'. The meat juice and fat literally run down your cheeks and fingers when you bite into these ribs anyway. But you bring up an opportunity to describe our eating of the leftovers at lunch today.

When we lived in South Florida and cooked/ate styles of food from Caribbean and surrounding countries, we learned to love the effect of a simple squeeze of fresh lime juice on pork, shrimp, you name it. Today we warmed the remaining ribs in the convection oven, then dusted them with zatar (after all, it is intended as a table condiment) and applied a spritz of lemon or lime juice. Outstanding. Wish I'd done this fresh out of the cooker.

My favorite for pork and shrimp is lime juice, but for lamb with this seasoning, lemon was my clear preference.

Cbot wrote:

DRC1379 wrote:Off to the races



After 2 1/4 hours @ 250° I elevated the temp to 375° for 45 minutes to develop crispy bits


A short stack of utter delight

Yes that does look Lamb-Tastick! For sure!!

that apple wood from Maine Grilling woods is great stuff isnt it? cant beat the free shipping either
and yes thank god you didnt put bbq sauce on lamb..not a good mix at all

Head's Red BBQ wrote: yes thank god you didnt put bbq sauce on lamb..not a good mix at all

Careful, careful there Red! For those of us who have spent a lot of time in Owensboro KY, them's fightin' words!

Folks there wouldn't serve their famous smoked mutton without a jug of their traditional dipping sauce on the table.

Geo

Geo wrote:

Head's Red BBQ wrote: yes thank god you didnt put bbq sauce on lamb..not a good mix at all

Careful, careful there Red! For those of us who have spent a lot of time in Owensboro KY, them's fightin' words!

Folks there wouldn't serve their famous smoked mutton without a jug of their traditional dipping sauce on the table.

Geo

sorry geo no insult intended .. but coming from a Greek background I think one would get ones fingers broke pouring BBQ sauce on the slow roasted lamb

Head's Red BBQ wrote:sorry geo no insult intended .. but coming from a Greek background I think one would get ones fingers broke pouring BBQ sauce on the slow roasted lamb

Sage advice, especially coming from a BBQ Sauce maven such as yourself!