Description: Looking for a one bite explosion of flavour that is a guaranteed crowd pleaser? Stop here. These little bites of amazingness pack a punch that is bound to leave your guest blown away.
Ingredients:
- 4 racks of lamb ribs (see hot tip for butchering recommendations)
- Pomegranate molasses
- The Feedlot Grasslands
- Pre-heat smoker to 275F/135C preferably using an orchard wood.
- Remove the thin membrane on the back of the ribs.
- Apply a nice coating of pomegranate molasses.
- Cover generously with The Feedlot Grasslands. Let sit and come to room temp.
- Place ribs on the smoker bone side down and meat side up. Spritz with pickle or apple juice every 20-30 minutes.
- Cook until the meat probes like warm butter with a skewer. Depending on your smoker, this typically takes around 2 - 3 hours give or take.
- Slice between the bone and serve.
Hot Tip:
-
Ask your local butcher to remove the flap end of the lamb ribs and trim off the top layer of fat completely. While it might feel like a waste, the goal is to maximise the meat and minimise fat and cartilage—otherwise, the ribs can turn out greasy and chewy.
Have the rack cut straight down the middle to create small, one-bite ribs.
Note: Not all butchers are familiar with this prep style, so it’s worth asking around until you find one who knows the method well.