Looks great! Tried Barbs B Q a few months ago and they announced lamb had sold out litterally as it was our turn to order at the counter (the guy in front had ordered 3 or 4) and I mentioned that was one of the items I was most looking forward to trying and being from Australia we probably wouldn't be able to come back any time soon.. Chuck was serving and said she actually had 1 lamb rib left and let us have it for free to try at the counter. The main thing I would guess is that there's a few more herbs included in her rub, I think probably oregano and maybe rosemary but hard to say. Also if you go you need to try the Green Spaghett, the best side at any BBQ restaurant I've had *anywhere*. Chuck and all the staff were so nice too.
Found your channel after seeing you on 2 guys and a cooler sausage season. I am here in England and love the BBQ cooking, look forward to more of your content and going through your back library.
@WilsonsBBQ that didn't go well, think the rib racks were a bit small so didn't have much of a chance, smoked at 150f with oak and cherry wood but couldn't get any colour and the fat hardly rendered. Hit temp after 3 hours pushed it al little to try and get colour and render but no luck, pulled at 145 and rested . Love lamb and even a bit over done was still tasty but not what I had hoped. Lessons learned.
Could you please clarify how long was the total actual cook time here. You indicated in the video after your first check-in that the lamb chops internal temperature was 100F, but when you next returned you said that they were cooking for another few hours but the internal temp only went up 5 to 10 degrees to 105F to 110F. How is that possible that they only went up that little after a few extra hours in the pit? Thanks
Was toying with idea of putting a similar Costco rack on the WSM this weekend, so a very timely posting. Will be a bit tough to keep the WSM down at that low temp, and then crank it up rapidly. Might try an overnight marinade in something, like I do for pork tenderloin, and then give it the normal 225 - 250.
To darken the bark perhaps glaze with some lamb tallow after bark is set or spritz with Worcestershire or soy. What’s the beef tallow equivalent of lamb called haha?
Genuine question, not a criticism. I'm curious to know your thoughts as I'm not sure myself. For a slow cook like this is the meat not essentially in the "dangerzone" for hours? Although the end product is clearly cooked to perfection (as usual) is there not a risk that its potentially now dangerous to eat?
Yeah, definitely a good and valid question. So technically if the meat is in the danger zone for more than four hours then you really should be wasting it. You don’t really wanna be in the danger zone for much more time is that if at all, hence the reason we put the curing salt in sausage etc. However, this cook only took about 3 1/2 hours and as it’s lamb, I’m a little less worried. I certainly wouldn’t be doing this with poultry and probably not even pork.
Looks great! Tried Barbs B Q a few months ago and they announced lamb had sold out litterally as it was our turn to order at the counter (the guy in front had ordered 3 or 4) and I mentioned that was one of the items I was most looking forward to trying and being from Australia we probably wouldn't be able to come back any time soon.. Chuck was serving and said she actually had 1 lamb rib left and let us have it for free to try at the counter. The main thing I would guess is that there's a few more herbs included in her rub, I think probably oregano and maybe rosemary but hard to say. Also if you go you need to try the Green Spaghett, the best side at any BBQ restaurant I've had *anywhere*. Chuck and all the staff were so nice too.
amazing bro! gonna try this tomorrow for the family gathering paired along side a reverse seared steak
THEIR CHOCO PUDDING IS TREMENDOUS
They look incredible!! Was salivating whilst watching this!!
Hope all is well, take care
Found your channel after seeing you on 2 guys and a cooler sausage season. I am here in England and love the BBQ cooking, look forward to more of your content and going through your back library.
Two excellent roasts in this video, the lamb at the end and Wilson's brisket from his own daughter
Not sure what’s more impressive, the lamb or saying Barbs BBQ so much without slipping up
That looks incredible. We're really spoiled with the quality of lamb in the UK.
Little Girl came in a cooked daddy with the brisket vs pork belly banter 😂
Looks great! Now you've got me craving some smoked lamb chops!
I’ve never tried lamb chops but this recipe looks great I’ll have to give it a try! Also loved the “I don’t like brisket I like pork belly!”
That looked really, really good! Nicely done.👍
Great video. My daughter was asking for lamb on the bbq. These look fantastic.
Looked like an amazing cook Dave.
Going to be trying this, Did your Texas Smoked Turkey exactly as your method, best Turkey we have ever eaten and Rave reviews from friends and family
Nice cook! I think I'll try dry brining overnight with the salt to get more to the center. They look awesome!
Going to try and pull this off on the MB XT over the weekend, wish me luck 😂
Ha yes! It will absolutely work for sure!
@WilsonsBBQ bit confused on times, you 1st check after 2 hrs then do another 2 before cranking up for 45mins to finish , is this correct ?
@iricho that’s right!
@WilsonsBBQ that didn't go well, think the rib racks were a bit small so didn't have much of a chance, smoked at 150f with oak and cherry wood but couldn't get any colour and the fat hardly rendered. Hit temp after 3 hours pushed it al little to try and get colour and render but no luck, pulled at 145 and rested . Love lamb and even a bit over done was still tasty but not what I had hoped. Lessons learned.
@iricho what we’re you cooking on? Maybe more smoke for more colour?
Smoked rack of lamb is money. Even folks who don't eat lamb have liked it.
NICE VIDEO. LOVE YOUR TEXAS ACCENT! Please do a smoked leg of lamb!!
I love the knife. Can i get one with the Wilsons BBQ logo on it? Great video as well. Please keep'em coming. You are one of my favs on UA-cam.
For the algorithms bay bay!!!
Looks delicious mate
Where you get those meaty lamb chops can’t find any around that are that meaty
I love Lamb!
Need a video for untraditional, but easy Christmas meats. Pork belly with crackling, rack of lamb chops, an un-dryable beef recipe. Please !!
Looks like I’ve gotta try smoking lamb now
Awesome video 🙌
You’ve got the Franklin back… assuming it’s a loaner? What are you getting next?
Also where are you sourcing seasoned wood these days?
This is actually my Franklin, I’ve always had it. It was just stored elsewhere. It’s actually for sale! I have a 250 gallon primitive pit on the way!
What are you thoughts on lamb fat ? Not a big fan tbh, just doesn't taste great compared to beef tallow or lard.
"I don't like brisket I like pork belly " ❤
Could you please clarify how long was the total actual cook time here. You indicated in the video after your first check-in that the lamb chops internal temperature was 100F, but when you next returned you said that they were cooking for another few hours but the internal temp only went up 5 to 10 degrees to 105F to 110F. How is that possible that they only went up that little after a few extra hours in the pit? Thanks
Can't help but wonder: what if you started them from frozen to extend the smoke time? (Asking for a friend😀)
Was toying with idea of putting a similar Costco rack on the WSM this weekend, so a very timely posting. Will be a bit tough to keep the WSM down at that low temp, and then crank it up rapidly. Might try an overnight marinade in something, like I do for pork tenderloin, and then give it the normal 225 - 250.
Nice; I wonder if a dry brine would help get some salt flavor down to the center
Yeah absolutely, I think had I prepared a little better I probably would’ve dry brined these
They looked lovely and pretty big racks from Costco - better get some in.
I wonder if it has that gamey taste though?
Did you replace your bigger smoker with the Aaron Franklin one? How do you find it
Gr8 smoke -Str8
I wish I could get my wife to eat lamb. It is way under rated here in the U.S.A.
I like pork belly also👌
To darken the bark perhaps glaze with some lamb tallow after bark is set or spritz with Worcestershire or soy.
What’s the beef tallow equivalent of lamb called haha?
I would try mesquite wood on lamb next time
How much were these from Costco?
£33.57
Its blasphemy in the bbq world, but I tend to agree with you little munchkin! brisket is good, but i prefer pork belly🤤🤤🤤
Yes, lamb fat is the best fat. It's a shame it's not sold in blocks, otherwise all my deep frying would be done in lamb and not beef dripping.
I've never tried lamb chops. This was a great video, makes me think I'm going to try it. Thanks for sharing.
I like Hardcore Carnivore too, but I am not as sold on the Tex Mex one. I'm just not a big fan of cumin.
Genuine question, not a criticism. I'm curious to know your thoughts as I'm not sure myself. For a slow cook like this is the meat not essentially in the "dangerzone" for hours? Although the end product is clearly cooked to perfection (as usual) is there not a risk that its potentially now dangerous to eat?
Yeah, definitely a good and valid question. So technically if the meat is in the danger zone for more than four hours then you really should be wasting it. You don’t really wanna be in the danger zone for much more time is that if at all, hence the reason we put the curing salt in sausage etc. However, this cook only took about 3 1/2 hours and as it’s lamb, I’m a little less worried. I certainly wouldn’t be doing this with poultry and probably not even pork.
@@WilsonsBBQ makes sense. Thank you very much.
😛🍺
It’s pronounced Barbs-B-Q
You’re right! Amended
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