Servings: 4
Calories: 663kcal
Equipment
- Smoker
Ingredients
- 1 rack Lamb (Denver) Ribs
Spice Rub
- 1 tablespoon Ground Garlic
- 2 tablespoon Paprika
- 1 tablespoon kosher Salt
- ½ tablespoon Cumin
- 1 tablespoon Course Black Pepper
- 1 tablespoon Ground Fennel
- ½ tablespoon Brown sugar
Instructions
For the spice rub
- Combine all spice ingredients in a mixing bowl and mix thoroughly.
Prepare the ribs
- Place rack of ribs meat side down. Remove membrane (thin paper like skin on back of ribs). Easiest way to do this is to use a butter knife to slide under the skin at the middle part of the rack. Once loosened use pliers or a paper towel to slowly pull the membrane away from the ribs.
- Generously season both sides of the ribs with the rub. Let the ribs sit for an hour in the refrigerator. When ready to cook remove from the refrigerator and let come to room temperature.
- Prepare smoker for indirect smoking. Once temperature of 225 degrees is reached, place ribs in the smoker and close the lid and smoke for 4 hours. I use a rib rack to smoke them upright but if not smoke them bone side down.
- Remove, let cool. Top off the ribs with an additional application of the rub.
Notes
- Rub works well on beef and pork ribs as well.
- Use coarse spice ingredients for more texture
Nutrition
Calories: 663kcal | Carbohydrates: 7g | Protein: 36g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 182mg | Sodium: 1934mg | Potassium: 699mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1688IU | Calcium: 63mg | Iron: 4mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!