Charcoal Grill Lamb Ribs
You know pork ribs are delicious. You also know beef ribs are amazing. Have you tried lamb ribs? You should!
Things to know:
How long do you grill lamb ribs for?
Using the “vortex” method in a Weber Kettle, it will take you about 30 minutes of cooking time on top of 15 minutes to light the coals and a 10 minute grill heat time.
I cannot find lamb ribs!
Lamb ribs are also sold as “lamb belly”.
Are lamb ribs good to eat?
YES! They are very juicy and do contain a good amount of fat, but the fat is easily removable (do this AFTER cooking!). If you love rich red meat, this is the cut for you!
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
2 lamb bellies, trimmed and separated
1 cup Greek yoghurt
1 shredded sweet onion
6 cloves garlic, finely minced
1 T chopped fresh cilantro
1 T Spiceology’s Achiote powder
1 T ground cumin
1 T Mexican oregano
1 t coarse sea salt
1 t coarse ground black pepper
1/4 cup plus 2T fresh lemon juice
1/4 cup EVOO
The night before:
For the marinade:
1. Shred the onion, either with a box grater or a food processor.
2. Place the shredded onion into a non-reactive bowl.
3. Add the yogurt, garlic, chipotles, cilantro, achoite, cumin, oregano salt, pepper to the bowl and mix. Gradually whisk in the 1/4 cup of lemon juice and olive oil. Taste and add salt and/or pepper to your taste.
4. Cut the lamb bellies into individual ribs. Add the ribs to the marinade, then chuck them into the refrigerator overnight. Do not shorten the marinade time. The longer the marinade, the better the flavor.
5. On the day of the cook, remove the ribs from the marinade and discard the marinade.
6. Set up your grill by preparing three quarters of a chimney of charcoal. After 15 minutes of burning, place them in a Vortex holder positioned in the middle of your grill, then add the grate.
7. Fully open the bottom and top vents.
8. Allow the grill to heat for 10 minutes.
9. Place the lamb ribs around the perimeter of the grill. Cook for 30 minutes, ensuring you rotate the lid 1/3 turn every 10 minutes to prevent hot spots.
10. Remove the ribs from the grill, loosely tent them with foil and allow to rest for 10 minutes. Serve and ENJOY!
Equipment used:
Dalstrong Barbarian Obliterator Cleaver
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