Print Friendly, PDF & Email
Smoky, Tangy, Lamb Ribs
Smoky Tangy Lamb Ribs


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…


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

Link for Smoked Garlic:

Smoky Tangy Lamb Ribs
A Wood Pellet Grill Recipe

Smoky, Tangy, Lamb Ribs
Ready for The Grill

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
Bone Side Down on the Grill Grates


Smoky, Tangy, Lamb Ribs
Spoon the Marinate on Top For a Nice Crust


Smoky, Tangy, Lamb Ribs
Check out My New Maverick ProTemp Instant Read Thermometer PT-75

Smoky Tangy Lamb Ribs
A Wood Pellet Grill Recipe

Smoky, Tangy, Lamb Ribs
Looking Good


Smoky, Tangy, Lamb Ribs
Time to Bring Them In


Smoky, Tangy, Lamb Ribs,
Lookin’ Good!!!

Smoky Tangy Lamb Ribs
A Wood Pellet Grill Recipe

Smoky, Tangy, Lamb Ribs
See The Diamond Cuts


Smoky, Tangy, Lamb Ribs
Oh Yeah


Smoky, Tangy, Lamb Ribs
Let’s Eat!!!

Smoky Tangy Lamb Ribs
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
Date Night Gourmet Steak Seasoning

Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Q-Stoves Outdoor Wood Pellet Patio Heaters  206-909-0397

Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven

Chef of the Future 973 780 5895
Meat Rake (360)-524-2087 Email:
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861
The Smoking Wedgie Our Store:
Duck Fat Our Store:

Our Cutlery Provided By:




Leave a Reply

Close Menu