tony b Posted August 5, 2013 Report Share Posted August 5, 2013 My local butcher raises lambs. He just got me to buy "denver ribs," which are from the breast area. He says to cook them low and slow, to medium/medium-well (not medium rare like a normal rack of lamb). Gonna give this a try this weekend. Planning on basic overnight marinade of Penzey's lamb seasoning, olive oil, and garlic paste. On the KK, indirect, at 275F for about 3 hours, cherry wood. Any suggestions, thoughts, feedback? Thanks in advance. Quote Link to comment Share on other sites More sharing options...
normstar Posted August 6, 2013 Report Share Posted August 6, 2013 Re: Anyone cook Denver ribs of lamb? I look forward to hearing how they are. My bro-in-law raises lambs and goats and I'm gonna get a whole animal next year. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 11, 2013 Author Report Share Posted August 11, 2013 Re: Anyone cook Denver ribs of lamb? Came out phenomenal!! Indirect on the KK with hickory & cherry wood in smoker pot @ 275F for about 3 1/2 hours. Here's some pics. 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted August 27, 2015 Report Share Posted August 27, 2015 Tony, I just saw this cut in the store for the first time. Is that your standard method for cooking pork ribs? I want to give these a shot. Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 27, 2015 Report Share Posted August 27, 2015 Looks like a winner to me, Tony. I love lamb and those ribs look like they're cooked perfectly. Good job! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 28, 2015 Report Share Posted August 28, 2015 Tony - I've never heard of Denver Ribs of lamb, or any other beast for that matter! However, given those pics, I'm going to be talking to my butcher about this. Thanks! Kudos to ya on a great looking cook! Quote Link to comment Share on other sites More sharing options...
bosco Posted August 28, 2015 Report Share Posted August 28, 2015 those look really delicious !!! I would crush some... I have fallen for lamb Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 28, 2015 Report Share Posted August 28, 2015 Tony, ribs and ABTs look delicious. I like those hops too. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 28, 2015 Report Share Posted August 28, 2015 Never seen those before but that doesn't surprise me. Our selection of lamb where I live really sucks. Looks very tasty. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 28, 2015 Report Share Posted August 28, 2015 Charles - this is beef country down here in Oklahoma. Precious few stores carry it and even then the selection is severely limited. Lamb has to be special ordered and many butcher shops won't do it. Kinda sucks because lamb makes for really good eating. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 28, 2015 Author Report Share Posted August 28, 2015 First off, thanks for all the kind words, but did you notice that my post was from 2 years ago?? Haven't done the Denvers in a long time. But, my butcher still has them, as he raises the lambs that he sells. Hat's off to MacKenzie for spotting my hop plant in the background AND knowing what it was!!! It's still growing there behind the KK, going on it's 8th year! Massive cones this year, never seen bigger, most are at least 4" long. For folks that care, it's a Cascade hop plant. Does well in this climate zone. And I do use them in my homebrewing on occasion. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted August 28, 2015 Report Share Posted August 28, 2015 Tony, I saw that it was an old post. I was picking around the "other meats" section of the forum. I was curious about how you cooked them. Is 275 for 3.5 hours how you cook your pork ribs? Just wanted to see if your preparation differed between pork and lamb. Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 29, 2015 Report Share Posted August 29, 2015 Golden nugget hops, it is amazing living in "beervana!" Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 29, 2015 Report Share Posted August 29, 2015 Lovely shot, PJ Quote Link to comment Share on other sites More sharing options...
tony b Posted August 30, 2015 Author Report Share Posted August 30, 2015 Nice post PJ! You brew?? Tony, I saw that it was an old post. I was picking around the "other meats" section of the forum.I was curious about how you cooked them. Is 275 for 3.5 hours how you cook your pork ribs? Just wanted to see if your preparation differed between pork and lamb. Pretty much the same - 250F to 275F. 1 Quote Link to comment Share on other sites More sharing options...
PRippley Posted September 2, 2015 Report Share Posted September 2, 2015 Nice post PJ! You brew??<br /><br /> <br /> I don't, but my husband has expressed an interest. We do drink a lot of good beers, and have a few local breweries doing some great stuff. One of the local brewers used our fresh hops in a beer last fall, it was awesome, and he gave us 2 new varieties to grow this year, so I think we may be his supplier of test hops. Very fun! Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2015 Author Report Share Posted September 2, 2015 Awesome! I'm planning to harvest mine (Cascade) this weekend. I've brewed off & on for over 35 years (since Prez Carter made it legal back in '79), and steadily for the last 8 years. It's a fun hobby and almost, I said almost, as capital intensive as KK cooking, i.e., books, latest gadgets, etc. LOL! Quote Link to comment Share on other sites More sharing options...
PRippley Posted September 2, 2015 Report Share Posted September 2, 2015 Ours are not nearly as big this year as they were this time last year. Who knows? We are going to our favorite taproom tomorrow and will invite the brewer up to look at the hops. We will harvest them when he says harvest!🺠Quote Link to comment Share on other sites More sharing options...
tony b Posted September 3, 2015 Author Report Share Posted September 3, 2015 Mine are HUGE this year, biggest that I've ever seen. Most of the cones are at least 3 - 4 inches long!! Quote Link to comment Share on other sites More sharing options...
PRippley Posted September 3, 2015 Report Share Posted September 3, 2015 That is cool. You are going to brew some wonderful hoppy beer this season! Quote Link to comment Share on other sites More sharing options...
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