Customer Recipe: Ben’s Lamb Ribs

Lamb Rib Recipe shared with us from @metalwinevinyl

LAMB RIB RECIPE + WINE PAIRING

1. Trim excess fat/remove membrane.
2. Coat with thin layer of peanut oil.
3. Dry rub of salt, sugar, five spice powder, garlic powder, onion powder, pinch of cumin and a pinch of white pepper. Watch the salt sevel as the ribs are typically quite thin and the hoisin sauce in the glaze will add more salt.
4. Smoke at ~250 F for about 2.5 hours over coals and chunks of wood (better to use oak, fruit, or nut wood rather than hickory or mesquite--pecan is my favorite here).
5. Hit them with a glaze of hoisin sauce, honey, cognac, sesame oil, chili oil, garlic powder, white part of scallions and finish directly over goals to get glaze caramelized (I do two coats per side per rack).
6. Garnish with green part of scallions and sesame seeds. Pair with an off-dry Gewurztraminer from Alsace.