Tender lamb ribs are carefully stuffed, rolled, and slowly roasted on a spit, blending smoky aroma with juicy layers of ...

This warm and flavorful rub is perfect with the meaty lamb. These ribs are fool-proof and will be a hit every time you make them. Technique tip: Use a grill or the oven. Make sure and grill over ...

Note: You can prepare these ribs ahead by marinating, roasting and making the sauce. Cool and refrigerate them both, covered, before reheating when you're ready to serve. From Beth Dooley. In a medium ...

On the topic of ribs, pork is the meat that garners the most attention. Those big meaty spares are one of the backbones of barbecue, and that Chili’s baby back rib jingle is probably already singing ...

Instructions: Combine paprika, brown sugar, ground mustard, granulated garlic, dried thyme, lemon pepper, ground rosemary and ground coriander in a small bowl and blend well for the dry rub. Remove ...

1. Stir together oil, garlic, rosemary, fennel pollen, pepper, ½ teaspoon cayenne and 2 teaspoons salt in a small bowl. 2. Remove membrane from the American Lamb ribs. Pat ribs dry and rub all over ...

It's easy to forget about lamb ribs, the most unsung and yet least expensive cut of lamb. Unlike pork or beef ribs, they're not always readily available, prepackaged, in the grocer's meat case. I ...

It’s hard to find smoked lamb ribs in Texas. Some pitmasters call it mutton, and there are only a handful of joints left who still bother to cook it. So when I saw that 18th & Vine Barbeque in Dallas ...

Smoking meat —the technique behind favorites like barbecued brisket, ribs, and pulled pork — is the process of cooking an item at a low temperature, surrounded by smoke from burning wood. Sometimes ...