Smoked Lamb Ribs with Apricot BBQ Glaze

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Lamb has a unique flavor that’s great prepared on the smoker. I’m starting with a couple racks of American raised lamb ribs.

Take them out of the package and inspect the back side for membrane. The easiest way to remove it is with a piece of paper towel. Pry up an edge and pull it off just like pork ribs.

You’ll notice the meat side has a layer of fat. Leave this fat on because it will render down and give the ribs a rich flavor. I use a knife to make score lines across the fat to aid in this process, also it allows the seasonings to get down into the meat.

For the seasoning process I first coat the outside with a little Dijon Mustard; then a good dusting of Killer Hog's The AP Rub mixed with added herbs (oregano, rosemary, & thyme).

Lastly add a light coat of Killer Hogs The BBQ Rub for just a touch of sweetness and color.

Lamb ribs cook just like any other ribs on the smoker. They need just a touch of smoke followed by time to tenderize. I’m using my Gateway Drum for the cooking process but any smoker/grill will do the job. Run the pit at 250-275⁰ and add a couple chunks of Cherry Wood (www.grillewood.com) to the hot coals. Cherry pairs well with lamb, and has a mild smoke that doesn’t cover up the taste of the meat.

Lamb ribs need about 2 hours in the smoke. Start them out meat side up and flip after 45 minutes so they cook even on both sides. Once they’ve reached the desired color and the fat has started to render; wrap them in a single layer of aluminum foil. This step tenderizes the ribs. After an hour in the wrap they’re ready to glaze.

I’m using a sweet Apricot BBQ Glaze for these: combine a cup of Killer Hogs The BBQ Sauce with 2oz of Apricot Preserves and 2oz of apple juice. Heat this mixture over medium heat until smooth and brush on the meat side of the lamb ribs.

Place them back on the pit for 15 minutes to set the glaze. At this point you’re ready to cut the ribs into 1 bone pieces and serve.

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