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Smoked Lamb Ribs RecipePractice makes perfect and this smoked lamb ribs recipe is a classic example because it's taken me many attempts to find something that works as good as this one does. That said, don't expect "fall off the bone" with this recipe. Lamb has more texture to it and I'm not going to cook it for as long as I would a full rack of pork ribs. Expect something that you are going to sink your teeth into and be a bit animalistic. The flavor is still great though! Lamb ribs are extremely fatty so the the first job is to trim as much of the fat off as you can. Take your time over this because you'll be amazed as you trim pieces of fat, how much more you'll find. The other challenge is to find a rub that will add the perfect amount of flavor and I think you'll find this herby rub is exactly what you need. The rub needs a couple of hours to work its magic, but then smoking never was a quick process, so plenty of time to chill out with a glass of wine. 
Sorry about the poor picture for this recipe. I did a trial run with one rack, took no pictures and then found that my second rack was already broken up into smaller pieces. I now have another rack in the frezer and when I do those I'll be sure to remember to take a piccie and replace this one! Ingredients:-
Method:- Having trimmed the fat off the lamb ribs, mix up the salts, pepper and herbs in a small bowl. Brush the ribs with the olive oil and then sprinkle the herb salt mix on and put to one side for a couple of hours. Set your smoker up for indirect cooking (you don't need wood chips for this one) and warm up to approximately 225ºF or 110ºC and slow roast the ribs for a couple of hours. When done, transfer your smoked lamb ribs to a board and cut up (you won't be able to pull them apart). See Also:-
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