Lamb ribs, rubbed with tasty fennel rub and smoked low and slow for a perfect combination of flavor, aroma, and texture.
I know many people avoid lamb ribs because they tend to be on the fatty side. I personally like the added flavor, but if it bothers you feel free to remove some of the fat before or after cooking. The dried fennel rub is The One and makes for great lamb seasoning providing a subtle anise flavor which is a pleasant surprise to the tangy lamb.
Smoked Lamb Ribs Ingredients
This is a simple ingredient list. It’s just a rack of ribs plus the dry rub mix. You will be hard-pressed to find ground fennel anywhere, so you’ll have to buy fennel seeds and grind them yourself. Don’t worry fennel seeds are readily available in most markets/stores. The presence of brown sugar balances the flavor keeping the fennel in check, while also helping with caramelization.
- Lamb Ribs
- Fennel Seed
- Garlic Powder
- Brown Sugar
- Kosher Salt
- Black Pepper
How To Smoke Lamb Ribs (Step by Step)
This smoked lamb ribs recipe is as simple and hands-off as they come for a barbecue recipe, but don’t let this fool you. These ribs are delicious. The fennel rub provides a nice crusty exterior texture while also helping to trap in the juicy succulence of the slow-smoked lamb rib.
You really don’t need step by step directions and I feel guilty for calling them out. It’s simply rub the ribs with seasoning and slow-smoked a few hours at low temperatures. Keep in mind smoking time will vary depending on grill type.
Step 1: Remove the ribs membrane
Step 2: Season and marinate
Step 3: Smoke slow and low
In most parts of the country ribs are slathered in sauce. Trust me when I tell you sauce is absolutely unnecessary for these lamb ribs. However, if you going to ignore my reco and the strongly preferred please refrain from using any commercial sauce. Either try this beet greens salsa or some other herb-based sauce. I like my ribs with either fries or slaw or both. Feel free to pair any of the sides below:
Expert Rib Cooking Tips
- Definitely remove the thin membrane that covers the bone side of the ribs.
- To remove the skin take a butter knife and slide it under the bone-side skin creating just enough space to peel the skin away with your hands. The skin will be slick so grabbing with a paper towel will likely be necessary.
- Be generous with the application of the rub applying to both sides. However do reserve some to add as a finishing touch to ribs once they’re done cooking
- Fennel with its strong licorice flavor profile can be tough to eat when used in too high of quantity, so tread lightly as a little goes a long way.
- Lamb ribs are fatty, so feel free to trim some of the fat away before cooking.
Where To Find Lamb Ribs
Lamb ribs or “Denver” ribs, as they are called are not easy to find. You’ll need a local specialty type grocery store or a butcher. I’ve been fortunate to live in cities like Chicago and Austin where quality butchers are present.
I bought these beauties from my guys at Salt and Time Butcher Shop in my neighborhood. You gotta start with good product to end with great product. All is not loss if lamb ribs aren’t available, as beef or pork are suitable replacements to pair with the rub.
For similar recipes you might like try these:
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- 1 rack Lamb (Denver) Ribs
- 1 tbsp Ground Garlic
- 2 tbsp Paprika
- 1 tbsp kosher Salt
- ½ tbsp Cumin
- 1 tbsp Course Black Pepper
- 1 tbsp Ground Fennel
- ½ tbsp Brown sugar
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.
- Rub works well on beef and pork ribs as well.
- Use coarse spice ingredients for more texture