Smoky Tangy Lamb Ribs, luscious tender lamb. I have never seen these until we saw them from Raider Red’s meats, always top quality. Patti made an awesome “Lemon Tarragon” marinade I can’t wait to do some more. We marinated these ribs for two days and they were well worth the wait. For something special and a little different in meat lamb is just the ticket.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
SEE VIDEO: http://datenightdoins.com/video-smoky-tangy-lamb-ribs/Smoky Tangy Lamb Ribs A Wood Pellet Grill Recipe
Prep Time: 10 minutes, plus marinating time Cook Time: 3 hours at 250* (122c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain’s Fruitwood Blend BBQ Pellet
Ingredients: Smoky Tangy Lamb Ribs
- 4 racks Raider Red Lamb Riblets
Ingredients: Marinade
- 1/2 cup olive oil
- 4 large lemons, juiced
- 1 ½ cups smoked garlic cloves
- 3 Tablespoons dry Chinese mustard
- 2 Tablespoons dried Tarragon
- 2 Tablespoons Date Night Heat seasoning
Link for Smoked Garlic: http://datenightdoins.com/cold-smoke-essentials/
Smoky Tangy Lamb Ribs A Wood Pellet Grill Recipe
Cooking Directions: Smoky Tangy Lamb Ribs
In your food processor combine marinade ingredients and pulse until liquefied.
Score the ribs with a diamond cut to allow the fat to render some and let the marinade into the ribs. Place ribs in large plastic container or extra large freezer bags, pour in marinade.
Refrigerate for at least 48 hours. Turning ribs occasionally.
Preheat the grill to 250* (122c), when hot place the ribs bone side down for 3 hours. Spoon the marinade on top of the ribs to create a nice crusty topping.
When the lamb ribs reach an internal temperature around 190* (88c) pull them off, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is for lamb is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.
I used my new Maverick ProTemp Instant Read Thermometer PT-75 for checking meat temps. This is truly a nice Instant read that works well both left and righted. It has a new feature of an automatic count up timer that tracks the time of your last reading.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Smoky Tangy Lamb Ribs A Wood Pellet Grill Recipe
Smoky Tangy Lamb Ribs A Wood Pellet Grill Recipe
Smoky Tangy Lamb Ribs A Wood Pellet Grill Recipe
