Steve Raichlen's book on Ribs suggests lamb ribs -- Denver ribs mostly. I am thinking of trying it, but wonder if anyone has had any experience with them. I have a Smokette.
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I'm not a fan of smoking any lamb, I like to grill it when I do, especially ribs.
There are a few lamb types in the forum, maybe one will drop by and let you know.
There are a few lamb types in the forum, maybe one will drop by and let you know.
The place Steve Raichlen talks about did do them indirectly over a medium fire, so he actually did not suggest smoking them. Sounds as if I should take that route.
Thanks
Thanks
Steve did some good work on spices and sauces down here and has given lots of helpful info on GRILLING.
Like the good cooks above said,not everything needs to have the low/slow approach of a smoker to break down collagen and render fat.
Yep,we all take our new smoker and want to attack everything from sunnyside up fried eggs to tuna salad-but does it really improve th process?
The archives will probably encourage us to use the smoker on products where it is useful.
Like the good cooks above said,not everything needs to have the low/slow approach of a smoker to break down collagen and render fat.
Yep,we all take our new smoker and want to attack everything from sunnyside up fried eggs to tuna salad-but does it really improve th process?
The archives will probably encourage us to use the smoker on products where it is useful.