These Smoked Lamb Ribs are a crispy, tender and flavour-packed dish that’s perfect for any barbecue or lamb lover. Using homekill lamb ribs, smoked with coconut shell charcoal and pecan lump wood, this recipe delivers beautifully smoky, rich lamb that melts in your mouth. The dry rub of garlic, rosemary, thyme, and a touch of brown sugar brings out the lamb's natural flavours, while regular spritzing with a water and apple cider vinegar keeps the meat moist and helps create a crunchy bark.
Ingredients
Ingredients:
- 1.5 kg lamb ribs (I used individual ones)
- 1/2 cup apple cider vinegar (for spritzing)
- 1/2 cup water (for spritzing)
- 2 tbsp olive oil
For the dry rub (or use your favourite BBQ lamb rub):
- 1 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp rosemary dried
- 2 tsp thyme dried
- 1/2 tsp brown sugar
Instructions
- Trim any large pieces of hard fat from the lamb ribs. This fat won’t render down during smoking, so it’s best to remove it.
- In a small bowl, mix together the garlic powder, sea salt, black pepper, dried rosemary, dried thyme, and brown sugar. Coat the lamb ribs in olive oil then generously with the rub, making sure all sides are evenly covered. Allow the rub to sit on the ribs for 30-45minutes while you prepare your smoker.
- Light your smoker (I used coconut shell charcoal and pecan lump wood). Aim to maintain a steady temperature of 135°C (275°F).
- Place the lamb ribs in the smoker, ensuring there’s space between each rib for even cooking. Close the lid and let them smoke for 3 hours, or until they’re probe-tender.
- Every 45 minutes, spritz the lamb ribs with a 50/50 mixture of water and apple cider vinegar. This helps keep the meat moist and enhances the smoky flavour and bark.
- After 3 hours, check the ribs by inserting a probe or skewer. The ribs should be tender and the meat should pull back from the bones slightly.
- Once done, remove the ribs from the smoker and let them rest for 10-15 minutes. Serve and enjoy!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
