Smoked American Lamb Spare Ribs by seasoned with Moroccan spices and served with msemmen, hummus, and couscous.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with American Lamb Board.
Smoked Lamb Ribs
INGREDIENTS
- 1 rack American Lamb ribs
- 1 cup approx Ras El Hanout
- 1 tbsp. Garlic powder
- 1 tbsp. Onion powder
- 1-2 tbsp. Salt (tt with spice mix)
- Wood chips for smoking
- 1/2 cup Fat, such as lamb/ wagyu/ lard or tallow
METHOD
- Heat Smoker up to 225f.
- Score the back of the ribs or remove the membrane. Mix spices and rub ribs coating evenly. Make sure to get the sides.
- Place in the smoker and leave in for 2 hrs. Remove and wrap in butcher paper with fat.
- Smoke another 45min at 225f. Remove from the smoker. Still wrapped in butcher paper, wrap in plastic wrap and let rest for 1 hour.
- Remove and serve.
