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–+ servings
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.
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Servings 2
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Smoked Lamb Ribs Recipe

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!
Keywords barbecue lamb ribs, coconut husk charcoal smoked lamb, homekill lamb ribs, how to smoke lamb ribs., lamb ribs dry rub, lamb ribs with garlic rub, New Zealand smoked lamb, pecan wood smoked lamb ribs, slow smoked lamb ribs, smoked lamb ribs recipe
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