September 23, 2023
Smoked Denver Lamb Ribs
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Recipe Provided By
Executive Chef Mikel AnthonyServings
2
Ingredients
- 1 rack American Lamb spareribs (Denver ribs)
- 1 cup ras el hanout
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 to 2 tablespoons salt
- Wood chips, for smoking
- 1/2 cup fat (lamb, Wagyu, lard or tallow)
Directions
Score back of ribs or remove membrane. In a bowl, mix ras el hanout, garlic powder, onion powder and salt; rub ribs, including sides, coating evenly. Smoke ribs at 225°F for 2 hours. Remove ribs; wrap in butcher paper with fat. Smoke another 45 minutes; remove ribs from smoker. Still wrapped in butcher paper, wrap in plastic wrap; let rest for 1 hour. Unwrap and serve.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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