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tony b

Anyone cook Denver ribs of lamb?

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PJ, I had 2 wired haired terriers. I saw one grab a rat by the neck, she gave it a quick shake of her head and it was all over for the rat. I couldn't believe my eyes. My little Muffie would/could do that!!!!!!!!!!

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Missy does the same thing with her toys. Grabs them by the scruff of the neck and shake the living bejebus out of them, growling the whole time. So vicious! She is just so funny to watch!! 

 

Yes, PJ, it's real tough to lose one after all those years together. They are a part of the family. 

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Resurrected this old thread as I did another batch of the Denver ribs for a visiting guest, who likes lamb. 

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Simple rub of Sucklebusters SPG (salt, pepper, garlic) and dried Greek oregano on one and fresh rosemary on the other. Cooked @ 275F indirect on peach and hickory wood (smoker pot) to an IT of 185F. 

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I finished them off on the lower grate over direct heat @ 350F (dome) to add some bark and render some more fat. 

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We were hungry, so no plated pics this time. But, they were very tasty. 

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Great looking cook @tony b.  My local Kurdish kebab place does individual lamb ribs, from the breast, marinated and then cooked relatively quickly on a skewer.  Very tasty variation.   

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@tekobo - these were inspired by the ones we had the last night in Greece. I think one of the keys is to grill them individually - you get more crispy bits and render more fat. So, next time, I'll smoke them whole and then cut them up before the finishing grill/sear.

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8 hours ago, tony b said:

I think one of the keys is to grill them individually - you get more crispy bits and render more fat. So, next time, I'll smoke them whole and then cut them up before the finishing grill/sear.

That sounds really good.  This is my go to takeaway dish locally and it is just great.  I've never taken a picture as I generally walk in the door, decant into plate and apply face.  Yum!

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OK, lesson learned. After direct grilling of the fatty lamb ribs, they dripped so much grease onto my charcoal, that I've been having issues with both temperature control and lots of smoke production in subsequent cooks. Next time, I'll put just enough charcoal in the basket to do the ribs and not fill it up, like normal. 

Here's a pic of tonight's cook (Jerk Chicken thighs). Every time that I opened the lid to flip the chicken, this happened!

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The good news - it didn't impact the flavor of the chicken. Yes, there's a plated picture - chicken with Jamaican curry rice and a nice side salad. The wine was a very nice Viognier that I picked up at Trader Joe's last week.

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I got to my local grill house before they managed to package up my dinner.  Here is a photo of their grill and grill master, cooking my yummy lamb ribs and chicken wings, amongst other things. 

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Tony, dinner is looking extra extra delicious.:smt060

Tekobo, I wish that smokehouse was nearer to me I can tell you, the takeout is looking really tasty.:smt060

Edited by MacKenzie
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