Ingredients
As many lamb ribs as you need. Try and buy large ones. The Four Saucemen The Lamb Rub and The Barbecue Sauce. Duck fat spray or olive oil spray. One bottle of Lager beer. (this one is not for the chef) A foil tray and tinfoil to cover.
You can buy lamb ribs as a complete rack or already sliced into individual pieces. I prefer to cook them sliced so you can get more surface area to add the rub. 4 sides as opposed to 2.
INSTRUCTIONS
Set your barbecue up for indirect cooking at 400f with two pieces of smoking wood. We use oak in the BBQ Class and at home. Use a foil tray under the grill to catch the fat. Lamb ribs are very fatty and makes for a good accelerant for a bon fire.
Spray a light coat of Duck Fat Spray and coat all sides with The Lamb Rub.
Once your BBQ has reached a stable 400f place your Lamb Ribs on the grill over the tray.
Allow 30-40 minutes to achieve a nice mahogany colour on the ribs.
Prepare your foil tray. Add the lager. 5 mm in the bottom of the tray. Place the Lamb Ribs in and drizzle a light amount The Barbecue Sauce over the top. Cover tightly with foil and cook for another 30-40 minutes. They should probe like soft butter. The fat should have rendered out and you will be left with beautiful succulent lamb lollies on a stick.
Grab a few beers and enjoy!
Sarah and Adam
