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Smoked Denver Lamb Ribs


  • 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)


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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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