MAYDAY, - how do I grill ribs nicely???

[Angus]

What a question.
Got people over for a BBQ, and as "Le Chef" I am cooking ribs, - from lamb.
They are very fat, so there's the problem, - fat melts down, ignites and burns, charring the meat.
It is yet supposed to be well grilled (not red) and even crusty, so I call upon you, grillmasters of the world (Mostly USA folks I guess) to post me every dirty trick there that I can use.

(Instead I will post some quotes from the upcoming cookbook that me & household are brewing up )

So, who's game????

(Maybe the French are the best there,hint hint straffo )

[Gunslinger]

Hmmm Lamb ribs.  Never tried to cook them before but here's what I would do.  Slow cook them for about 4 hours in the oven at about 250 while wrapped in foil or put in a pan wraped in foil.  Spice them up to your likeing first.

Then take them out of the oven and brown them up on the grill for a few minutes each side putting on any sauce that you might like.  (I honestly don't know what's good with lamb?  BBQ sauce?)


Or you can use the indirect method on the grill.  Its easier if you have charcoal.  Remove the acutall grill and put an aluminum water pan right in the middle of it.  Fill it with water and then surround it with pre-lit charcoal.  Grill and flip untill they are done.

Hope this gave you a starting point at least.

[MrBill]

1 rack lamb French cut, 2 ribs portions
1 teaspoon extra virgin olive oil
1 pinch salt and fresh ground pepper to taste
 
Wild Mushroom Passion Fruit Sauce
 
2 cups fresh wild mushrooms (Portobello, oyster, etc.)
1 teaspoon extra virgin olive oil
1 tablespoon minced shallots or red onion
1 tablespoon minced garlic
1/2 cup demi-glace
1/2 cup fresh passion fruit juice (strain the seeds)
1/4 cup SPLENDA® Sugar Blend for Baking
1/4 cup dry alcohol-free red wine
Salt and pepper to taste

DIRECTIONS:

Heat the olive oil, shallots, garlic, and wild mushrooms in a saucepan over medium high heat for approximately 3 minutes.
Add the demi-glace, passion fruit juice and alcohol-free red wine and let simmer for a few minutes. Add the Splenda Sugar Blend for Baking, let simmer for a few minutes until some of the liquid has evaporated (you want a sauce) and all of the ingredients have blended in together.

Place the racks of lamb on the grill, cook for 3 to 4 minutes, then flip them and cook them for a few minutes until they reach the desired temperature.

DRIZZLE sauce and mushrooms over the rack of lamb ... or just use mint jelly if you prefer.

*****

If you are doing a whole rack (7 ribs) do it in the oven ... 450 for 12 to 18 minutes bone side down.
Lamb is very delicate, and unless you are very good with a grill, it is extremely easy to muck it up bad.

[RedDg]

man that sounds good right about now.

[Angus]

I have them marinated in BBQ oil and intend to use a gas-grill.
Was wondering how to get away from it charring (aluminum underlay perhaps?) and then how to get them crusty.

Lamb, if you don't know it, is about the best meat you get.
(that means mountain or meat lamb, not some excess old sheep or something extra from the wool business).
But it's a tad tough to grill because it's fat.
The best lamb, - the premium - is always fat.
Same goes with beef, - above the junior age.

Will keep you posted, as well as looking for replies

[MrBill]

not some excess old sheep or something extra from the wool business

We call that mutton not lamb.

A spray bottle with very hot water will keep the fat from burning while grilling with high heat. Using a gas grill you should have no problem with heat control, and the rendered fat should just melt into the drip pan below the flame.

[LePaul]

Im surprised Toad hasnt dove in here yet

[DREDIOCK]

"how do I grill ribs nicely???"

Talk nice to it and pay it all sorts of compliments as its cooking?

Lamb.

Now there is a dish that sounds great. Sounds like it should taste great too.
And Im sure it does to somebody.
Im just not one of them LOL

[Toad]

Are you doing lamb spare ribs as we do pork ribs?




Or are you using the entire rib with the meaty part still attached, like rack of lamb?



Straffo had a great recipe for rack of lamb, IIRC. Bill's looks real good too.

If you're gas grilling lamb spare ribs., not smoking, I'd season the meat with spices and offset grill them to avoid flareups for the first 15 minutes or so. Then I'd sauce them with my favorite sauce and direct grill them until done. I like mine kinda rare so maybe another 10-15 minutes on a medium grill. You'll have to turn them often or even move them away from flareups during this time.

I smoke them just like pork spare ribs though but that's not grilling.

[Angus]

Thanks all, I'm saving the HTML for this thread as a whole

The ribs are the front ones as well as the ribless side-slabs.
(We usually use those as pate, - takes some cooking and mixing though)
Cut alongside, ribs are one-by-one.
The rack is kept seperate. THAT is the expensive and best part.
The one on the picture is very well cooked in the oven, and making a crust on it is easy. Don't need BBQ for that one.
Anyway, our ribs are in front of the rack on the picture from Toad.

Well, I made it by flaming it a bit on the grill (happens by itelf when the fat starts dropping) then carrying on over a drip-pan in the oven at some Celcius 160 for 20 mins, - and it was ... good


Meeeehhh

Thanks for the hints though. Will try some there

[DREDIOCK]

Course you realise.
Mary is gonna be pissed as hell when she finds out

[MrBill]

Yo Toad:

That sauce goes extremely well with grilled salmon or shrimp too ... give 'er a try.