Recipe Provided By"Running to the Kitchen"
- 4-1/2 pounds American Lamb ribs
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/4 cup BBQ sauce
In a large baking dish or sheet pan, place lamb ribs fatty side up; gently score fat in a crisscross pattern.
In a small bowl, combine salt, garlic powder, onion powder, chili powder, paprika and cayenne; evenly rub onto fatty side of all ribs, getting into the scored marks just made. Set aside.
Heat an outdoor grill for indirect grilling (*see note below for details). Place ribs on unheated side of the grill; close cover, grill 20 minutes. Flip ribs; grill another 20 minutes on the indirect heat side of the grill.
Turn all burners to high heat; spread ribs out evenly over grill grates. Brush ribs with half the BBQ sauce; close cover, grill 5 minutes. Watch carefully to make sure they don’t catch on fire while cooking. Flip ribs one more time; brush with remaining BBQ sauce, then grill an additional 5 minutes until charred and crispy on the outside.
Remove ribs to a cutting board and let rest 5 minutes before slicing in between the bones and serving.
- For indirect heat grilling, light half the burners on one side of the grill. For a 4-burner grill, light 2 on the left or right and place the meat on the non-lit side. If you have a 3-burner grill, light 1 burner. Indirect heat cooking temperature should be about 350°F.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest