Oh man.... this is amazing! I've been doing lamb ribs for a while now in all sorts of marinades, but these look incredible. Love your videos mate - all the way from Sydney, Australia :-) Keep it up.
Great video Malcom. We had lamb ribs last summer and over here in the U.K. We call it a breast of lamb and they were fantastic. I smoked them low and slow until tender and juicy then finished them direct of the coals just to get that great crispy lamb fat. Love your vids
Man, I cooked the lamb ribs today and boy were they good! The Apricot Glaze was an awesome touch! I did not have apple juice so I used Cran-Apple Juice. It was awesome! The ribs were tender but not fall off the bone tender, so next time I cook them, I think I will cover them with foil the 2nd and 3rd hour and not just the 3rd hour. But understand they were great as they are, my whole family loved them, I will just tweak it a little for the next time.
Malcom, I have watched a lot of your videos, and my mouth is watering every time! I have been trying to find a good lamb recipe for many years. One of my long time camping buddies is always asking me to fix lamb, but I never had a good recipe that I could trust until now. I am definitely going to try this one ASAP!
Thanks for the video Malcom! I tried lamb ribs before but I didn't do them quite right, I'm going to try them again this way. I think I may incorporate a mint jelly and rosemary into my glaze. Keep up the great work!
I'm grilling some lamb ribs on my weber kettle today....I've grilled them before using cherry chunk wood ; but my question is can you use apple wood chunks to smoke lamb ribs??
Thank you for an AWESOME recipe and guide :-) I love lamb, but I am always careful with spices and rubs (also on beef) as I want to taste the meat without any overpowering elements. For lamb chops as an example I never even season them at all and other pieces of lamb I normally only go with thyme, garlic, salt and pepper. But I tried this yesterday on a couple of racks of lamb and it was hands down the BEST lamb I have ever tasted :-)
Dadgum, those look good! My wife doesn't like lamb, but how could you not want to try these? I think I'll smoke some up soon, but it's supposed to snow tomorrow. Maybe later this week. I can't wait!
Hey Malcom, another great video! How expensive was it to get those 2 racks of lamb ribs? I can't get over how much meat was on them! Please don't ever stop your videos. If I'm not mistaken you teach competition cooking classes or you have in the past. Are you planning on comming to the KC area this year? I really have no interest in competition cooking BUT I love to smoke in my backyard snd would live to go to your class. do you offer any classes that aren't geared for competition and more for your everyday backyard warriors? Cheers to ya
That rub that you have, is it your own rub that you sell? If so, how did you go about getting it on the market? I was a cook in the Army for 15 years and have a recipe for bbq sauce that I want to put on the market this year.
What did u tell the butcher, cuz every time i search up “lamb ribs” i keep getting “rack of lamb” and they look nothing like the ribs in the video. And how did urs turn out?
@@johncuzzo8673 I got lucky and found them at Walmart. They definitely have a lot of fat. I would trim a little before. It does add to the flavor but trimming before, to me, would be a big help. To me they came out great 💪🏽👍🏽
Hey Malcom..... you look like your losin some weight ..... AWSOME !!. I love your BBQ tips. You helped my BBQ cookin very much. I do believe you have provided the glue to my relationship, as she and I love really great smoked meat. Looking great brother!!! Keep up the great work ! Paul from SA TX
this vid is a few years old, can you please maybe do a few updated vids with lamb ribs and rack of lamb using a pellet smoker, and i do plan on trying this recipe by xmas
On Baby Back Ribs and ribs like those they have a membrane you remove, what about Lamb Ribs? Also what about putting in a little Apple Juice in with the aluminium foil?
I actually just ordered some lamb ribs from D'artogonan ... or something like that. First time I've seen lamb ribs like this. Usually they are rack. So, ... anxious to try them.
When smoke do they loose that taste they have?? Asking have tried lamb shanks and lamp chops didn't really care for the taste. Co worker and I drop are chops in the fryer and seems like they lose that taste they had and was good.
Lamb can be prepared in many different ways and honestly I've had lamb at Brazilian steakhouses and it's okay.. Though I prefer lamb chops with an herb crust or a lamb burger and don't get me wrong I'm not saying the lamb at those steakhouses is bad just not to my taste of lamb. Thinking you'll find more love for it if it's presented to you differently too.
Great video but I have a question. I purchased the mini max BGE. When I start it do you leave the lid open with vents open until I get a good fire going then put the deflector plate and grate on it and then regulate temp to my desired temp......I tried a brisket for the first time on the egg and it stalled out at 156 internal temp and when I bumped the temp up it came out dry. Any help from anyone will be appreciated. Thanks
DON'T "BUMP" THE TEMP!!! Hahaha! Cardinal rule of brisket. The stall will happen, and for every cut it's different. Sometimes it's a long stall, other times it's short, sometimes it'll stall twice. Some people wrap briskets right around the stall, others don't and let it go nekkid the whole smoke. Wrapping will help the meat power through the stall and tenderize, but can ruin the bark. Whatever you do, just maintain temps and let that brisket go. You can't rush it by increasing temps, you'll dry it out like crazy and kill the flavors. You really have to be careful too since you have a small cooking surface, you're probably smoking a pretty small brisket flat (3lbs or so). That small, and it's the flat, means a lot less fat content and easier to dry out.
There is lamb everywhere here, but you'd have to be a real lamb aficionado to cook it like that, so full marks for giving it a spin - I bet it was plenty strong-flavored. SPG is the only thing I'd be putting on BBQ Lamb, and that fat would have to be good and crispy. Whole animal rotisserie is the best I've had.
they don't sell racks of 'lamb ribs' at our local grocery stores. What exactly do I ask for? When I asked before I got lamb chest which was not the same, small long bones and very gamey. Is this the same as lamb breast?
Need more smoked lamb vids!!!!
Every time i do a search on YT for videos about different cuts and types of meat, i see a Malcolm Reed video. Legend. 👍🏾 😎
I love how you explain things step-by-step. This is extremely helpful for someone like me. Excellent video!!! Thank you!!!
BBQ Perfection.
If this guy had a church, I would be attending it.
Amen
@@0142Jason hahaha
Malcom Reed is great at what he does. Delicious smoky bbq and many great gourmet variations on old faves.
Oh man.... this is amazing!
I've been doing lamb ribs for a while now in all sorts of marinades, but these look incredible.
Love your videos mate - all the way from Sydney, Australia :-) Keep it up.
Great video Malcom. We had lamb ribs last summer and over here in the U.K. We call it a breast of lamb and they were fantastic. I smoked them low and slow until tender and juicy then finished them direct of the coals just to get that great crispy lamb fat. Love your vids
Increased the production level and professionalism. I like it. Good video bro.
Rich flavor , great rubbing, tender, well done , and 0% blood = The greatest meat ever
HOLY COW, THIS IS THE BEST VIDEO I HAVE SEEN IN A LONG TIME!!!!!!!! Made me super hungry
Fantastic! I think I can smell them through the screen.
I made this for my family they went ballistic they could not get enough of the ribs . Love this man 💕
I love lamb and love ribs, these must be the best ribs ever.....
Man, I cooked the lamb ribs today and boy were they good! The Apricot Glaze was an awesome touch! I did not have apple juice so I used Cran-Apple Juice. It was awesome! The ribs were tender but not fall off the bone tender, so next time I cook them, I think I will cover them with foil the 2nd and 3rd hour and not just the 3rd hour. But understand they were great as they are, my whole family loved them, I will just tweak it a little for the next time.
You really know what you are doing, and you explain he process so well! Thank you!
All I can say is thank you take care Dave UK
WOW You are the BBQ genius.
Amazing as always!! Thank you from Australia
I love your videos!! Smoking a turkey tomorrow, following your brine. I did add honey brown ale and some mead to it.
Thank you for having the bad music buried in the background. It's a real thing.
Those ribs look amazing man! Thanks for sharing
Malcom, I have watched a lot of your videos, and my mouth is watering every time! I have been trying to find a good lamb recipe for many years. One of my long time camping buddies is always asking me to fix lamb, but I never had a good recipe that I could trust until now. I am definitely going to try this one ASAP!
Rack of lamb is good too: howtobbqright.com/2016/03/11/grilled-rack-of-lamb-on-big-green-egg/
Thank you!
I've got a couple lamb ribs in the freezer. I'm going to try this is a few days after they're defrosted. Looks amazing.
This is best lamb rib I have seen on UA-cam
Now that's what I'm talking about! Another well made video with new content. This guy is the real deal. Thank you sir!
You are the man Malcom thanks so much for the recipe 😋
When I see video's like this I just know I could never be vegan
Thanks Malcolm. Another awesome video.
Thanks for the video Malcom! I tried lamb ribs before but I didn't do them quite right, I'm going to try them again this way. I think I may incorporate a mint jelly and rosemary into my glaze. Keep up the great work!
Can't have lamb without mint jelly, can you?
gotta have the mint!
oh yeah - make this recipes your own
I've eaten lamb breast before ; but I'm bout to give your version a try with the glaze
They look superb Malcom!
I'm grilling some lamb ribs on my weber kettle today....I've grilled them before using cherry chunk wood ; but my question is can you use apple wood chunks to smoke lamb ribs??
Thank you for an AWESOME recipe and guide :-)
I love lamb, but I am always careful with spices and rubs (also on beef) as I want to taste the meat without any overpowering elements.
For lamb chops as an example I never even season them at all and other pieces of lamb I normally only go with thyme, garlic, salt and pepper.
But I tried this yesterday on a couple of racks of lamb and it was hands down the BEST lamb I have ever tasted :-)
Dadgum, those look good! My wife doesn't like lamb, but how could you not want to try these? I think I'll smoke some up soon, but it's supposed to snow tomorrow. Maybe later this week. I can't wait!
Mercy... Lord have mercy... yum yum
Hey Malcom, another great video! How expensive was it to get those 2 racks of lamb ribs? I can't get over how much meat was on them! Please don't ever stop your videos.
If I'm not mistaken you teach competition cooking classes or you have in the past. Are you planning on comming to the KC area this year? I really have no interest in competition cooking BUT I love to smoke in my backyard snd would live to go to your class. do you offer any classes that aren't geared for competition and more for your everyday backyard warriors? Cheers to ya
Now that’s how you cook 👨🍳
Great video. Can’t wait to try this
Very good job and thank you for sharing. Love lamb! I will definitely make smoked lamb ribs following your method.
I love lamb, and those ribs look amazing.
I'll try this recipe over the weekend, and I hope it looks as good as yours!
Thanks Malcolm for the recipe!
Great videos Malcom. Did the Apple pie ribs and Boston butt and they came out amazing. They were a hit! Thank you. Can't wait to try these lamb ribs.
Whatupdoe Malcom, Question: Where do u get ur lamb ribs from? It’s so hard to find them, most places just have racks...
WOW - I feel confident that I can cook some Lamb - Mutton - as soon as I go to the meat market I'm going to do it. thanks for the Video!!
Looks awesome
I need to try this. Looked killer.
I know what I'm doing this weekend! Thanks Malcom!
That rub that you have, is it your own rub that you sell? If so, how did you go about getting it on the market? I was a cook in the Army for 15 years and have a recipe for bbq sauce that I want to put on the market this year.
Contact a co-packer and they will help you get the product packaged for distribution.
that looks great mr. reed
Man that looks legit
OH YUM LOVE LAMB RIBS
Just bought some and now I can’t wait for tomorrow to throw this on some smoke. Great vid 💪🏽🔥
What did u tell the butcher, cuz every time i search up “lamb ribs” i keep getting “rack of lamb” and they look nothing like the ribs in the video.
And how did urs turn out?
@@johncuzzo8673 I got lucky and found them at Walmart. They definitely have a lot of fat. I would trim a little before. It does add to the flavor but trimming before, to me, would be a big help.
To me they came out great 💪🏽👍🏽
Hey Malcom..... you look like your losin some weight ..... AWSOME !!. I love your BBQ tips. You helped my BBQ cookin very much. I do believe you have provided the glue to my relationship, as she and I love really great smoked meat. Looking great brother!!! Keep up the great work ! Paul from SA TX
I was wondering if this would work well with goat ribs as well ??
Badass need too try lamb ,, is it good ?
this vid is a few years old, can you please maybe do a few updated vids with lamb ribs and rack of lamb using a pellet smoker, and i do plan on trying this recipe by xmas
Malcom,would it be overkill to put an herbed butter on the ribs prior to putting them in the foil prior to putting the final glaze on afterwards?
no, that would work. I kept this recipe simple, but adding something to the wrap would be a great idea. Take this recipe and make it your own
thanx,i was thinking of a garlic and chive butter for something like this
Looks fantastic! Can't wait to try these on my WSM!
Nice video Malcolm. I might just have to try this.
Hi Malcolm what are your thoughts on gateway drum vs. the $299 pit barrel cooker?
Those ribs looked amazing again! I really learned a lot on this channel, thank you for that!
i'm def gonna have to try this!
Looking at getting my first pellet smoker what would you suggest
one thing that I think would be cool to see is what sides u make with some of these meats for a full meal
I have a couple side recipes here: howtobbqright.com/category/bbq-recipes/sides-such/
On Baby Back Ribs and ribs like those they have a membrane you remove, what about Lamb Ribs? Also what about putting in a little Apple Juice in with the aluminium foil?
As always great video. Malcom is the most expert smoker on the planet!
Nice work chef
Great video Malcom, for a beginner like myself it was really easy to follow your lead :) Cheers from the land down under :)
something I'm going to have to try! Good job!
I actually just ordered some lamb ribs from D'artogonan ... or something like that. First time I've seen lamb ribs like this. Usually they are rack. So, ... anxious to try them.
That looks so good. I'm going to give it a shot
Does lamb Usually Smell really bad?? I got some that are good till 5/5/2022 but it kinda stinks lol
you are making me so hungry!
lamb ribs are rad, pretty popular here in Australia
Clear/concise narration, a review of what you've done at the end, directions in the description?... Excellent videos.... Well done sir.
thanks Malcom!!!
May i ask, how the flavor could change if this or normal ribs were done on vertical cooking in the drum ?
hanging ribs have great flavor: howtobbqright.com/2016/11/07/hanging-ribs-uds-smoker/
.... (slow Clap..... Those look so good! Wish I had a rack or two of those right now.
Man i love your videos !
Why do I always watch your videos when I'm hungry????
When smoke do they loose that taste they have?? Asking have tried lamb shanks and lamp chops didn't really care for the taste. Co worker and I drop are chops in the fryer and seems like they lose that taste they had and was good.
No, they still taste like lamb.
I just love it
Great video
good stuff Malcolm
Time to go see the butcher, thanks for the great videos.
I had lamb at a Brazilian steakhouse and didn't like it, but this video is going to make me try it again
Lamb can be prepared in many different ways and honestly I've had lamb at Brazilian steakhouses and it's okay.. Though I prefer lamb chops with an herb crust or a lamb burger and don't get me wrong I'm not saying the lamb at those steakhouses is bad just not to my taste of lamb. Thinking you'll find more love for it if it's presented to you differently too.
Damn never seen lamb ribs. Looks good
Looks good Malcom! Gonna have to try the ole lamb out! 👍🏻
I just drooled all over my fone in a walmart parking lot watching this.
How does one find good lamb? The lamb I've gotten at Safeway always has a strong gamey taste.
Duane Petrowsky buy Australian lamb if you can our lamb is not gamey like you get in the USA.
Assume have to make these, same technique for a pellet smoker?
always the same for any smoker - just keep the temps steady.
looks great!
looks perfect👍👍👍
Great video but I have a question. I purchased the mini max BGE. When I start it do you leave the lid open with vents open until I get a good fire going then put the deflector plate and grate on it and then regulate temp to my desired temp......I tried a brisket for the first time on the egg and it stalled out at 156 internal temp and when I bumped the temp up it came out dry.
Any help from anyone will be appreciated.
Thanks
DON'T "BUMP" THE TEMP!!! Hahaha! Cardinal rule of brisket. The stall will happen, and for every cut it's different. Sometimes it's a long stall, other times it's short, sometimes it'll stall twice. Some people wrap briskets right around the stall, others don't and let it go nekkid the whole smoke. Wrapping will help the meat power through the stall and tenderize, but can ruin the bark.
Whatever you do, just maintain temps and let that brisket go. You can't rush it by increasing temps, you'll dry it out like crazy and kill the flavors. You really have to be careful too since you have a small cooking surface, you're probably smoking a pretty small brisket flat (3lbs or so). That small, and it's the flat, means a lot less fat content and easier to dry out.
Richard, thank you for the response. I will try this again and put your words to action. thanks again.....
What’s the internal temp target for those lamb ribs to reach tenderness?
Subscribed Malcom. Love your simple videos. I can tell you love to cook too.
Boy! That looks delicious. Here in México thats about $100usd worth of rib racks. Super expensive here. Send me a plate please!
Don't have a grill. What temperature can I cook it in the oven??
There is lamb everywhere here, but you'd have to be a real lamb aficionado to cook it like that, so full marks for giving it a spin - I bet it was plenty strong-flavored. SPG is the only thing I'd be putting on BBQ Lamb, and that fat would have to be good and crispy. Whole animal rotisserie is the best I've had.
Where did you get your Lamb Ribs from Malcom?
they don't sell racks of 'lamb ribs' at our local grocery stores. What exactly do I ask for? When I asked before I got lamb chest which was not the same, small long bones and very gamey. Is this the same as lamb breast?