Smoked Lamb Spare Ribs

Smoked lamb spare ribs

Smoked lamb spare ribs are an excellent way to add a smoky, savory dimension to a classic barbecue meal. While a variety of cooking methods are available, smoking is ideal for lamb due to its unique flavor profile and tenderness.

Start by seasoning the ribs with a dry rub. This blend of kosher salt, pepper, garlic powder, onion powder, paprika, dried basil and dried thyme will help to elevate their flavor profile.

How do I smoke lamb spare ribs for optimal flavor and tenderness?

Smoking lamb spare ribs is an easy way to infuse them with a rich, smoky flavor. This low-and-slow cooking method also allows the meat to become tender.

Before smoking, rub the lamb ribs with a blend of spices and let them rest for a few hours. Then, place them on your smoker and let them slowly cook until they reach the desired temperature.

Once the ribs have reached the perfect temperature, add some wood chips to your smoker and smoke them for a few hours until they are tender and ready to eat. Try using hickory or apple wood for the best results.

When you’re ready to serve your smoked lamb ribs, cut them against the grain to ensure that the meat is tender and easy to chew. Pair them with a side of grilled vegetables or roasted potatoes to complete the dish.


Smoking lamb spare ribs is an excellent way to enhance their flavor and tenderness. This recipe is relatively simple and requires only a pellet smoker, BBQ tongs, a sharp knife, and a meat thermometer.

To get the best smoked lamb ribs, it’s important to trim any excess fat and silver skin from the meat before seasoning and smoking it. This will ensure that the ribs are cooked evenly and avoid chewy, tough meat.

You can ask your local butcher to trim this for you, or do it yourself by removing the silver skin and trimming the meat from the bones.

Once seasoned, place the rack of lamb on the smoker over direct heat and smoke it until a meat thermometer reads 135-145degF. After the meat has cooled off, brush on the BBQ sauce and grill until the outside is nice and charred.


Smoked lamb spare ribs are a flavorful and tender cut that are sure to be a hit. They are a great addition to any barbecue menu and can be made in your smoker for optimal results.

In this recipe, chef Stephen Barber rubs a sweet-hot-smoky rub on the ribs before cooking them low and slow in the smoker for a crusty exterior texture and juicy succulence. This fennel-based dry rub makes a tasty and unique alternative to the standard rub that you might use for beef or pork ribs.

Once rubbed, the ribs are placed on the smoker for 2 hours to allow the fat to render and change color. After that, they are wrapped in foil and returned to the smoker for another hour to further tenderize them. Once the meat is cooked through, it’s ready to serve!


The meat of lamb is naturally fatty, so it’s especially delicious when cooked in the smoker. Smoking lamb spare ribs allows the fat to slowly seep into the meat and render, creating tender, buttery-tender ribs.

A simple marinade of rosemary, garlic, and olive oil is the ideal starting point for these smoky, flavorful ribs. Let them soak for a few hours or overnight to ensure optimal flavor and tenderness.

After smoking, these ribs are delicious served with salads, fresh vegetables, couscous, or rice pilafs. Try pairing them with a West Coast-style IPA to balance the richness of the smoky flavors and enhance their overall savory appeal.

How To Smoke Lamb Spare Ribs Step By Step

Smoked lamb spare ribs are a delightful and flavorful dish that can be a real crowd-pleaser. Here’s a step-by-step guide on how to prepare and smoke lamb spare ribs:


  • Lamb spare ribs
  • Olive oil
  • Dry rub or marinade of your choice
  • Wood chips or chunks for smoking (hickory, apple, or cherry wood are good options)
  • Smoker (charcoal, electric, or pellet)
  • Meat thermometer
  • Aluminum foil
  • Basting brush


1. Prepare the Lamb Spare Ribs:

  • Start by rinsing the lamb spare ribs and patting them dry with paper towels.
  • Remove the membrane from the back of the ribs. This can be done by lifting a corner with a butter knife or your fingers and then pulling it off.

2. Trim and Season:

  • Trim any excess fat from the ribs.
  • Drizzle olive oil over both sides of the ribs to help the rub or marinade adhere.
  • Season the ribs generously with your choice of dry rub or marinade. You can use a premade rub or create your own with a blend of salt, pepper, garlic powder, paprika, brown sugar, and other spices.

3. Preheat the Smoker:

  • Preheat your smoker to a temperature of approximately 225-250°F (107-121°C). Ensure that it is stable at this temperature before adding the lamb ribs.

4. Add Smoke:

  • Add your choice of wood chips or chunks to the smoker’s wood chip tray or smoker box. The type of wood you choose will influence the flavor of the lamb. Soak wood chips for about 30 minutes before use to produce more smoke.

5. Smoke the Lamb Spare Ribs:

  • Place the seasoned lamb spare ribs on the smoker grates with the meat side up.
  • Maintain a consistent temperature of 225-250°F (107-121°C) throughout the smoking process.
  • Smoke the lamb ribs for about 4-5 hours or until they reach an internal temperature of around 195-203°F (90-95°C). Use a meat thermometer to monitor the temperature.
  • You can baste the ribs with a mixture of apple juice or apple cider vinegar and olive oil every hour or so for added moisture and flavor.

6. Wrap in Foil (Optional):

  • About halfway through the cooking process, you can wrap the ribs in aluminum foil to help retain moisture. This step, known as the “Texas Crutch,” can result in more tender meat.

7. Rest and Slice:

  • Once the lamb spare ribs reach the desired internal temperature and are tender, remove them from the smoker. Allow them to rest for about 15-20 minutes before slicing.

8. Slice and Serve:

  • Slice the smoked lamb spare ribs between the bones and serve them hot. They pair well with your favorite barbecue sauce or other side dishes.

Smoking lamb spare ribs can take some time, but the delicious and tender result is well worth the effort. The low and slow cooking method infuses the meat with a smoky, savory flavor that’s hard to resist. Enjoy your smoked lamb spare ribs!

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