Instructions
- Prepare the barbecue for indirect cooking over very low heat (95°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet.
- Trim the lamb ribs as per the Trimming and Preparing Lamb Ribs Grill Skill.
- In a bowl, combine all the rub ingredients. Coat the lamb racks with the spice rub.
- If using a charcoal barbecue, add a couple wood chunks of your choice to the fire (we used Weber Fire spice Cherry Wood Chunks). Once the barbecue has preheated (or if using a charcoal barbecue- once it also has started smoking) roast the lamb ribs over indirect very low heat for 4 to 5 hours, or until the meat feels very tender when you press on it (marshmallow texture). If desired, spritz the ribs every hour with beef stock in a spray bottle to help prevent the ribs from drying out.
- If using a charcoal barbecue, add a couple wood chunks of your choice to the fire (we used Weber Fire spice Cherry Wood Chunks). Once the barbecue has preheated (or if using a charcoal barbecue- once it also has started smoking) roast the lamb ribs over very low heat for 4 to 5 hours, or until the meat feels very tender when you press on it (marshmallow texture). If desired, spritz the ribs every hour with beef stock in a spray bottle to help prevent the ribs from drying out.
- In a small bowl, mix together the glaze ingredients. Using a basting brush, glaze the lamb ribs all over. Continue to roast over indirect very low heat for a further 30 minutes.
- In a small bowl, mix together the glaze ingredients. Using a basting brush, glaze the lamb ribs all over. Continue to roast over very low heat for a further 30 minutes.
- Once the ribs have cooked. Remove from the barbecue, wrap in aluminium foil and leave to rest for 30 minutes before slicing. Slice and serve.
Rub:
Glaze:
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