Smoked Lamb Riblets
Racks of lamb riblets with a spiced rub make tasty bbq.
|Preparation Time:||10 minutes|
- 4 racks of lamb riblets
- American mustard, for spreading
- DRY RUB
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon ground rosemary
- 1 tablespoon fennel or oregano
Combine all the ingredients for the dry rub together.
SMOKED BEEF RIB
Spread lamb riblets with mustard and cover all over with Dry Rub. Place in the centre of the smoker and smoke at 135°C (275°F) until the internal meat temperature is 90°C and the riblets are crispy and golden (approx 2 hours).
Cooking time will vary widely depending on a number of factors, in particular, the temperature management of the smoker, the fuel used and the size and quality of the meat. Allow 2 hours.